Winemaking
Famous and passionate winemakers, Santiago Achaval and Cristian Moor, are two of the most important winemakers in the world and are leaders in the Argentine wine industry. Their terroir-driven approach to winemaking allows each vintage to tell the story of the vineyard's growing season. They use our modern winemaking facilities and employ a delicate fermentation process with micro fermentations. They are motivated by every detail to craft complex wines, texture-driven balance and elegance.
Harvest
Each of Corazón del Sol's wines is driven by each vineyard's unique and site-specific climate and terroir. The grapes are harvested by hand depending on the taste and polyphenolic maturity. The best bunches from the vineyard are then harvested, selected twice by hand to ensure that only the best fruit is included in each harvest.
Fermentation
Using minimal intervention winemaking techniques to preserve the vineyard's site-specific character and style, we ferment each parcel separately from the vineyard block from which they were harvested based on their unique maturity. This gives the team of winemakers complete control over the range of expressions that come from each section of the vineyard.
Aging
Once fermentation is complete, each of the vineyard blocks is aged in carefully selected French oak barrels from the best cooperages. With controlled humidity and temperature, as the wine ages, our winemakers closely monitor the development of flavor and character in each barrel.
Blending
Finally, our winemakers find the best expression of each vineyard block by selecting only the best lots for the final blends. The wines are then bottled and left to sit undisturbed until released.
