View producer details for Scharffenberger Cellars.

The Michel Torino range of wines from Bodega El Esteco, come from the high altitude vineyards of the Calchaqui Valley, located in northwest province of Salta. With vineyards starting at 5,500 feet above sea level and rising to over 6,600 feet, Michel Torino’s wines are unique expressions of...

To respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (max. 2 bars), adaptable to the quality and maturity of each harvest....

Part of the grapes are cold macerated on the skins for 24 hours, the must ferments at temperatures between 12/16°C. At the end of fermentation, the wines are matured on the fine lees for about two months. A small part undergoes maceration and fermentation on the skins in...

The fruit was crushed with minimal skin contact and the free-run juice and light pressings were separated for a cool fermentation in stainless steel tank. The juice was inoculated with yeast strains specifically developed for optimum aromatic and varietal character...

Whole cluster pressing. Cold vinification at constant low temperature. In order to preserve the natural acidity and freshness of the wine’s aromas, malolactic fermentation is not processed. Maturing on fine lees in vats for a few months, then bottling in February the year following...

Complete de-stemming followed by around 15 days of skin contact, which allows our Côtes du Rhône to acquire a structure and tannic frame making it a wine with a few years’ aging ability. After malolactic fermentation, maturing is done in vats in our underground cellars for 8 to 10 months...

This wine is made by bleeding following a short maceration. Clarification is performed by cold settling and a light fining process. Fermentation, which lasts for more than three weeks at low temperatures (14 to 16°C) allows for fruity notes and texture. In order to preserve the natural acidity...

This wine is made by bleeding following a short maceration. Clarification is performed by cold settling and a light fining process. Fermentation, which lasts for more than three weeks at low temperatures (14 to 16°C) allows for fruity notes and texture. In order to preserve the natural acidity...

Harvest is done by hand prior to dawn to preserve sugar levels and avoid the hot sunlight. The grapes are vinified in small stainless steel tanks prior to 6 months of aging in 75% stainless steel and 25% 2nd and 3rd use French oak. 300,000 bottles produced.