Wines to dream

Intro | Bodega Noemia | J. Alberto | A Lisa | A Lisa Rosé

"2" Cabernet-Sauvignon, Merlot

A green pruning is carried out in mid January during veraison thus leaving only 10 hl/acre. The picking period is usually around the first week of April. Due to the long season, the ripeness is slow and reaches optimum results.

PH: HIROSHI KOSAKA

The grapes are picked by hand in the very early morning and brought directly to the winery. In the afternoon, each single bunch is controlled, cleaned and the bunches are destalked berry by berry by hand thus keeping only the good grapes for the winemaking.

PH: HIROSHI KOSAKA

Every gesture at the estate is done manually, under the supervision of the winemaker Hans Vinding-Diers.
The fermentation is left to start with its natural yeasts, no sulphur or other kind of chemicals are added, and two pigeages a day are performed. The fermentation lasts for 3 weeks at an average 78,8 degrees F (26 ºC). There is no pumping over, pumps are not used at Bodega Noemia!

Once the alcoholic fermentation has come to an end, the must is decanted by gravity into 2 thirds 100% new and one third 200% new French Radoux barrels of the tightest and finest grain possible, thus minimising micro oxidation and avoiding over-woodiness.

PH: HIROSHI KOSAKA

The bottling is also performed by gravity and without any filtering. Our wine never sees a machine, at Bodega Noemia, everything is handmade.
The first vintage bottled, 2001, consisted in 2164 bottles and 30 Magnums of rich, complex, concentrated, lush, delicate, elegant, genuine Malbec.

PH: HIROSHI KOSAKA