Pispi
Pispi is often found where he is not invited; he is opinionated regardless of having any knowledge; he seeks prominence, awakes passions (and dislikes); and never remains unnoticed.
This blend of reds represents the synergy of the different terroirs and varieties – 5 grapes from 5 estates: 40% Malbec, 20% Petit Verdot, 20% Bonarda, 10% Cabernet Franc, 10% Merlot. Each sector is harvested manually at different stages, obtaining profiles of wines completely different in each case.
Fermentation is in concrete egg-shaped vats, completed at low temperatures, around 23 ºC,
with yeasts that are present in the vineyards, in order to obtain a greater expression of the varietals and a complexity of aromas.
There is a co-fermentation of Bonarda and Petit Verdot in order to heighten the intensity of colour, and add complexity in the nose and structure in the mouth. The extraction processes are done manually by pisage – traditional treading by foot.
Big chewy plum and dark fruits; vanilla, chocolate and tannins: a wine that combines power and elegance; balanced and subtle, tasty and serious.
About the Producer
Familia Millan
2002 was the big date for the Millán family in the wine business, they bought their first winery ‘Toneles’ – built in 1922 but completely abandoned for 35 years. José Jesús Millán and his family committed to restore and upgrade it to a “state of the art winery”. In 2008 the government gave the refurbished Toneles “Heritage of Mendoza” status.
2009 was the beginning of Mosquita Muerta Wines. “Mosquita Muerta” is an expression in Spanish which is used to describe a person with little potential for success who ends up accomplishing a remarkable feat. J J Millán chose this name for his project to mock those in the region who doubted of his potential as a wine business entrepreneur. Around 70% of Mosquita Muerta’s production is sold in Buenos Aires.
The main concept is to create Premium Blends from either different varietals, or single varietals from different estates. Vineyards located in the most important wine areas of Mendoza: Uco Valley, such as Gualtallary, Altamira, Los Árboles and Chacayes; and Lujan de Cuyo such as Perdriel, Vistalba and Agrelo. Winemaker Clara Roby (formerly with Montes) uses multiple fermentation and aging techniques to deliver stunning hand-crafted wines.
Millán are focussed on sustainability during the whole production process. From the start – in the vineyards drip irrigation is installed in order to use as little water as possible; to the finish – they have changed all bottles of entry levels and mid tiers to light-weight bottles of 410g. The Millán family is committed to CSR (Corporate Social Responsibility) programs.
They are about to release their first organic wine. All are suitable for vegans, with most being vegan certified.
