Our wines are traditionally made, with exceptional attention to detail. Starting with the vineyard, we respect our environment, as well as the historical heritage of the wine industry. These cornerstones guide the management of the resources provided by our vineyard.
The grapes are picked at dawn, by hand, and transported directly to the winery. In the evening, each stem is checked, cleaned and destemmed, choosing each grape by hand, because only the best grapes are used for winemaking.
Every action on the farm is carried out manually under the strict supervision of the winemaker Hans Vinding-Diers.
The fermentation begins spontaneously because of the natural yeasts, without needing to add sulphur or any other type of additives. The juices and wines are decanted by gravity, and we tend to avoid using pumps. This minimises micro-oxygenation.
Our wines are aged in French oak barrels from two of the best coopers in the world: Surtep and Darnajou. This aging is supplemented by using concrete fermentation tanks and Nomblot eggs.
The vineyards are located in the Río Negro Valley, 998km south of Buenos Aires, 450km east of the Andes Mountains, 500km west of the Atlantic Ocean and 1996km from Tierra del Fuego. In other words, they are in the middle of the desert. The Valley’s microclimate is influenced by two rivers from the Andes Mountains, the Neuquén and the Limay, which form the Rio Negro. This latter flows into the Atlantic Ocean. The Río Negro Valley is a former glacier 500km long, 25km wide and 402 metres above sea level. In 1928, British settlers noticed the large amount of water flowing in the river and decided to create channels to irrigate the valley. And so, an oasis formed in the middle of the desert.