Founded in 2003, Andeluna produces premium mountain wines from their 70 hectare vineyard situated at an elevation of 1,300 metres in the rocky terroir of Gualtallary, Tupungato in the Uco Valley, Mendoza. By night, the moon can be seen illuminating the magnificent Andes Mountains nearby and the winery has been named after this stunning scene. The vineyard is managed using sustainable practices and in 2015 the entire vineyard was soil mapped with cultivation methods adapted accordingly. Winemaker, Manuel Gonzalez (previously Head Winemaker at Pulenta Estate and Chief Oenologist at Trivento) works alongside Andeluna’s wine consultant Hans Vinding Diers, together they use minimal intervention to create outstanding wines which have propelled this producer into the global spotlight in a very short space of time.
The 2022 vintage stands out for its balance between health, quality and yield. During the winter the temperatures were low and did not affect the buds of the plants. However, there were some frosts in October that caused concern, where temperatures were as low as -4°C, but did not cause any damage. “It was a very good quality harvest with excellent colour and good overall acidity. I am convinced that we will have excellent wines ahead of us in 2022.” enthused Manuel Gonzalez Bals, Andeluna’s Chief Winemaker.
The grapes were grown in vineyards located in Tupungato, at over 1,300 metres above sea level. The area is characterised by its wide diurnal temperature range, which produces grapes with a great intensity of colour and a distinctive aromatic expression. The vineyards are adequately irrigated through a drip management system, which provides exactly the right amount of water needed by the plant. Canopy management in the vineyard controls yields and produces small, concentrated berries with the perfect amount of sun exposure. The vines are grown in alluvial, sandy soils and are manually harvested once the grapes have reached optimum maturity levels. The vineyard is cultivated organically.
After careful manual selection of the clusters, the grapes were destemmed and fermented with selected yeasts at controlled temperatures of 14°C. The wine was aged in stainless steel tanks, without any influence from oak or malolactic conversion, which preserved freshness and varietal characteristics.
Delightful aromas of white flowers, jasmine, peach, apricot and grapefruit combine with flavours of tropical fruits, citrus and a touch of spice in this refreshing and aromatic wine.