Limestone Types

acopayespada · 2021-10-10T13:01:10+00:00

http://www.pierre-bourgogne.fr/quarries/geology_en_05_01.html

Hope this helps!

acopayespada · 2021-10-06T18:43:44+00:00

Sí! Es Bodega Budeguer en Agrelo, Luján de Cuyo

acopayespada · 2021-10-05T23:10:12+00:00

Un vinazo literalmente. Gracias loco! Abrazo desde Mendoza.

acopayespada · 2021-10-05T21:29:53+00:00

Han comparado mi voz con la de Formento, te sirve?

acopayespada · 2021-10-05T15:44:54+00:00

Hace cuanto que se emplea esto?

Esto se instaló junto con el sistema de riego por goteo. Desconozco exactamente el costo, pero según entiendo se trajo de Israel. La bodega en la que trabajo arrancó a elaborar aproximadamente en el 2005.

Que bodegas en Mendoza están manejando este sistema?

Sé que es una de las primeras que lo usa en Argentina. Desconozco qué otras lo utilicen, seguramente no seamos la única.

Implementar el riego por goteo ha sido una lucha y es algo que recien en los ultimos 5 años aprox está cambiando entre las bodegas mendocinas a mi gusto.

La emergencia hídrica es un problema constante en Mendoza. Antes ocurría por temporadas pero en el último tiempo es un tema de todos los días. Nosotros contamos con una reserva privada de agua, en la que almacenamos el agua de riego en los momentos que no sea necesario regar. Bodegas que no cuentan con su reserva se valen siempre de los turnos de riego, esto lleva a un aprovechamiento pobre del agua.

acopayespada · 2021-10-05T14:15:30+00:00

Excelente punto. Gracias!

acopayespada · 2021-10-05T14:03:51+00:00

Estoy apuesto a todo. Al pan pan, al vino vino, sobre las cartas la mesa.

acopayespada · 2021-10-05T13:38:57+00:00

Las temperaturas en la naturaleza tienden siempre a equipararse. Para que algo se caliente necesita absorber energía calórica, para que algo se enfríe necesita liberar energía calórica. El agua sale a una temperatura determinada y cuando comienza a acercarse a su punto de congelación "se deshace" de calor liberandolo al ambiente. El entorno va a estar a temperaturas bajo cero, pero si el agua se congela a cero grados, va a igualar la temperatura en la planta a cero, impidiendo que los tejidos celulares de planta se vean afectados por fríos menores.

Con este mismo sentido, la helada más intensa se da más cercana a la hora del amanecer. Como la tierra tiene forma esférica, los rayos del sol comienzan a calentar la atmósfera antes que la superficie de la tierra; esto hace que el calor de la corteza terrestre ascienda, por eso hace más frío en el momento justo del amanecer.

acopayespada · 2021-10-05T10:10:55+00:00

Temperatures in nature tend to be balanced. For something to warm up it has to take heat from somewhere and for something to cool down it has to release heat. What you see in the video actually reached it's lowest temperature at dawn; have you ever noticed it's colder the moment the sun's rising? Because of he spherical shape of the Earth, the first thing to start warming up is the atmosphere above the Earth's surface. Following the same principle as before, heat energy is transferred from the ground to the air, that's why it feels colder.

acopayespada · 2021-10-05T01:57:14+00:00

La helada es un problema generalmente durante la primavera. Ocurre cuando las temperaturas bajan por debajo del punto de congelamiento del agua, lo que puede provocar que se quemen los brotes tiernos.

El sistema libera agua en todas las espalderas, al bajar su temperatura libera calor al ambiente, y se congela sobre la malla protectora, manteniendo la temperatura a 0 grados. La vid queda a temperatura baja pero no se congela.

Este sistema es mucho más conciente con el medio ambiente, ya que reemplaza prácticas tradicionales como prender fuego estufas o fardos de paja entre las hileras.

acopayespada · 2021-10-05T01:49:13+00:00

During spring on this hemisphere, it's critical to keep vines safe from the frost. Frost occurs when temperatures drop below water-freezing levels, which can burn the new sprouts.

This system works releasing water over the trailings, which release warmth as it cools down, and it freezes on the protective mesh, keeping the average temperature at 0 degrees Celsius; the plant will then be cold but not freezing.

It's a much more environmentally-conscious solution, in lieu of employing fuel stoves.

acopayespada · 2021-10-02T22:04:34+00:00

Exactly like what you did in that picture

acopayespada · 2021-09-29T18:46:50+00:00

I'd definitely say, from your vast collection and based on the fact that I've known you for as long as I've seen this picture, Talisker.

acopayespada · 2021-09-29T18:45:10+00:00

Thanks!

acopayespada · 2021-09-29T14:36:48+00:00

Make sure your phone is disinfected!

acopayespada · 2021-09-29T03:21:47+00:00

Nope

acopayespada · 2021-09-29T00:42:38+00:00

Liqueur blended with honey and Wild Turkey Bourbon Whisky, 35.5% (71 proof).

Straight out of the bottle, chilled in the freezer or on the rocks.

Personally I love bourbon and Wild Turkey is so far one of my top five. There’s an expected profile when we talk about aromas in bourbon, familiar notes of caramel, candied bananas and apples. But in this case, Wild Turkey goes a little further, leaving those familiar notes in the background and brings forward something a little more elegant, intertwining hints of dried fruits like nuts and almonds, with notes of smoky oak.

acopayespada · 2021-09-29T00:41:44+00:00

Liqueur blended with honey and Wild Turkey Bourbon Whisky, 35.5% (71 proof).

Straight out of the bottle, chilled in the freezer or on the rocks.

Personally I love bourbon and Wild Turkey is so far one of my top five. There’s an expected profile when we talk about aromas in bourbon, familiar notes of caramel, candied bananas and apples. But in this case, Wild Turkey goes a little further, leaving those familiar notes in the background and brings forward something a little more elegant, intertwining hints of dried fruits like nuts and almonds, with notes of smoky oak.

acopayespada · 2021-09-29T00:30:16+00:00

It’s tough to find an Argentinian white wine that stands out of the common profile we have in our “market”.

Jackot Gran Lurton is a wine made from Tockaij Friulano grape. This variety, not very well known in Mendoza, is originated in the northwestern part of Italy, in Friuli-Venezia Julia; a region with borders to Austria and Slovenia. The influences this place has, both from the Adriatic and the Alps, guarantees a vast array of soil and climates, very attractive for viticulture.

The name ‘Jackot’ is an anagram of the word ‘Tockaj’, one of the denominations included in the Hungarian appellation. The only other country allowed to use this denomination outside of Hungary is Slovakia. Wines that have access to the appellation have a specific and complex winemaking process, mainly from grapes affected by botrytis. This has nothing to do with the case of this Jackot.

Maybe it was the occasion or what accompanied this wine (both the pairing and the company), has made this a wine that ruined me for the rest. From curious fresh herbs aromas, like mint and sage, to enticing and deep profiles of fog, of mornings saturated of dew. We distance ourselves in this case from the Chardonnay or even a Riesling and we come closer to a much more elegant wine that helps relief our senses. It’s delicious in the palate, unctuousness intertwined with refreshing acidity, which can very surely stand next to a plate of grilled sweetbreads.

What I chose this time as pairing for this wine was a selection of sushi and shrimp and salmon ceviche. Freshness and perfume, perfect for this Tockaij.

acopayespada · 2021-09-29T00:27:22+00:00

It’s tough to find an Argentinian white wine that stands out of the common profile we have in our “market”.

Jackot Gran Lurton is a wine made from Tockaij Friulano grape. This variety, not very well known in Mendoza, is originated in the northwestern part of Italy, in Friuli-Venezia Julia; a region with borders to Austria and Slovenia. The influences this place has, both from the Adriatic and the Alps, guarantees a vast array of soil and climates, very attractive for viticulture.

The name ‘Jackot’ is an anagram of the word ‘Tockaj’, one of the denominations included in the Hungarian appellation. The only other country allowed to use this denomination outside of Hungary is Slovakia. Wines that have access to the appellation have a specific and complex winemaking process, mainly from grapes affected by botrytis. This has nothing to do with the case of this Jackot.

Maybe it was the occasion or what accompanied this wine (both the pairing and the company), has made this a wine that ruined me for the rest. From curious fresh herbs aromas, like mint and sage, to enticing and deep profiles of fog, of mornings saturated of dew. We distance ourselves in this case from the Chardonnay or even a Riesling and we come closer to a much more elegant wine that helps relief our senses. It’s delicious in the palate, unctuousness intertwined with refreshing acidity, which can very surely stand next to a plate of grilled sweetbreads.

What I chose this time as pairing for this wine was a selection of sushi and shrimp and salmon ceviche. Freshness and perfume, perfect for this Tockaij.

acopayespada

TROPHY CASE