Ver Sacrum, Garnacha 2021

The grapes for this Ver Sacrum Garnacha 2018 were hand-picked. The semi-carbonic maceration with 25 percent whole clusters lasted for four days. Fermentation, initiated by ambient yeasts, was carried out in 3000-litre concrete eggs. Fifty percent of the wine is aged on the lees in concrete eggs for 6 months; the other fifty percent in third use French oak barrels of 225 litres, followed by 8 months in bottle. The wine went through spontaneous malolactic conversion.

Eduardo Soler and two friends started Ver Sacrum in 2012 with the concept of growing and vinifying Rhone varietals.  Their winemaking ethos focuses on fresh, low alcohol, lighter skin contact, native yeast, honest, and easy drinking wines.  All grapes are hand harvested and most are foot crushed  with minimal intervention in the vineyards and winery and no corrections, filtration, or pump overs.  They currently make wine from their small vineyard in Los Chacayes, Uco Valley where they have  planted Grenache, Monastrell, Carignan, Roussane, Marsanne, Mencia, Syrah, Teroldego, and Nebbiolo.  Eduardo came into winemaking after returning to Mendoza and reuniting with some of the most adventurous growers of Argentina.  He is also an avid mountaineer who has climbed multiple famous peaks and worked ski patrol in Aspen and Mendoza for many years.  He currently owns and operates a small ski resort 2 hours outside of Mendoza.  “When the old sent their young to found new villages, bringing grape vines to start new vineyards, they gave off by a ceremony called the sacred spring or Ver Sacrum.  Since then, the Ver Sacrum is a symbol of the new tribe, new art, new vine.  We renew this ancient vow, with the audacity create something new.  This is our Ver Sacrum”- Eduardo Soler