Bodega Santa Julia La Mantis Natural Pet-Nat 2023

By |March 6, 2024|Categories: , , , , , |

Natural Wines are those that have the minimum posible intervention of man.Sulfites are not added. Natural yeasts are used and the wine is bottled unfiltered. Fermentation in tanks. When the natural sugars in the wine have a value of 23 grams per liter, it is bottled and the final sparkling wine is left with 9 grams of sugar. The wine continue to ferment inside the bottle up to the indicated pressure. The sugar in sparkling wine and it ́s pressure are obtained naturally. The lees remain in contact with the wine, which is expressed in its turbidity. Selected native yeasts. Pet – Nat.

Catena Appellation Agrelo Cabernet Sauvignon 2021

By |November 10, 2023|Categories: , , , , |

Family vintners for over 120 years, the Catenas are recognized for their pioneering role in high-altitude viticulture in Argentina. This wine is sourced from the family's historic vineyards in the Agrelo Appellation, a region well-regarded for Cabernet Sauvignon in Mendoza. The appellation´s deep clay soils and moderate climate produce wines that are revered for their robust tannins and smooth, lengthy finish.

Cheval des Andes 2018

By |August 18, 2022|Categories: , , , |

The wine of Cheval des Andes combines the vibrant and intense expression of Argentinian Malbec with the rigour, elegance and savoir-faire of a great Bordeaux.

It is a unique blend of Malbec grapes and Bordeaux varietals – an ensemble with the exuberance of Malbec balanced by the temperance of Cabernet Sauvignon, completed with hints of Petit Verdot.

The vision of Cheval des Andes is to bring Château Cheval Blanc’s winemaking philosophy – which focusses on cellaring potential and elegance – to Argentina. Cheval des Andes makes wines that age gracefully and “travel through the decades,” according to Pierre Lurton, President of Château Cheval Blanc and Cheval des Andes.

These wines are elegant, meaning they are the most refined expression of the terroir of Mendoza. On the nose, they are complex rather than intense and on the palate, they are balanced rather than powerful.

El Enemigo Cabernet Franc 2021

By |August 20, 2024|Categories: , , , |

El Enemigo Cabernet Franc 2021 has a ruby red color with soft violet tones. On the nose the wine has intense aromas notes of cassis, ripe currants, and sweet spices including black pepper and cloves. On the palate it has notes of ripe red fruits with hints of eucalyptus and tagged black pepper. This wine has an excellent balance and elegance with a well-structured, persistent finish. Pair it with grilled game meats.

El Enemigo Malbec 2020

By |December 12, 2023|Categories: , , , , |

A joint venture between Adrianna Catena, daughter of Nicolas Catena, and Alejandro Vigil, Chief Winemaker at Bodega Catena Zapata, El Enemigo Malbec is produced at Piedemonte al Sur, located in the southern foothills of Uco Valley, Mendoza. The facility is named for the unique aspect of Mendoza's high altitude winemaking region nestled in the foothills of the Andes Mountains.

Matias Riccitelli Wines Tinto de la Casa Malbec 2019

By |August 28, 2024|Categories: , , , , |

Matias Riccitelli Wines Tinto de la Casa Malbec 2019 is the result of the co-fermentation Malbec-Malbec coming from two different vineyards. 50% of this wine comes from Las Compuertas planted on loamy clay soil a and a rocky subsoil with a great drainage, the other 50% coming from Gualtallary planted on limestones soils that give Malbec its spicy characteristics. Fermentation is done with 50% whole bunches with wild yeasts in small french oak vats.

Matias Riccitelli Wines Tinto de la Casa Malbec 2021

By |August 30, 2024|Categories: , , , , |

Matias Riccitelli Wines Tinto de la Casa Malbec 2021 is the result of the co-fermentation Malbec-Malbec coming from two different vineyards. 50% of this wine comes from Las Compuertas planted on loamy clay soil a and a rocky subsoil with a great drainage, the other 50% coming from Gualtallary planted on limestones soils that give Malbec its spicy characteristics. Fermentation is done with 50% whole bunches with wild yeasts in small french oak vats.
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