Wines with soul and centuries-old tradition from Mendoza

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Our centuries-old roots

We safeguard a rare treasure: a small reserve of Centenary Vines.
Over a century old, these legendary vineyards in the Oasis Sur of Mendoza, in General Alvear, preserve the very soul of our tradition. The Criolla and Pedro Giménez varieties, cultivated with ancestral dedication, capture in every drop the terroir, the climate, and the care passed down through generations.

Each bottle is a tribute to our legacy, a wine that moves, inspires, and bridges past and present in an unforgettable journey through the history and culture of our region.

Lands that tell stories

All our wines are born from estate-owned vineyards in General Alvear – La Escandinava Zone – Oasis Sur, Mendoza. This privileged region, with its high altitude, dry climate, and alluvial soils, nurtures grapes of remarkable expression and natural balance.

Our wines

Malbec

100% Malbec
From vines over 20 years old
Award-Winning Wine
Top Ten – Wine Trade Fair 2025

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Malbec Reserva

100% Malbec
From vines over 50 years old

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Cabernet
Sauvignon
Reserva

Crafted from 40-year-old vines

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Cepas
Centenárias

Blend from century-old vines (with a predominance of Criolla)
Crafted from vines over a century old

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Syrah

100% Syrah
Crafted from 30-year-old vines

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What makes our wines unique

Century-Old Vines

Century-old vines, nurtured with deep respect for history and terroir.

Hand Harvested

Meticulous selection of every cluster, safeguarding excellence from the very origin.

Natural Fermentation

Fermented with native yeasts and guided by minimal intervention, preserving the wine’s true authenticity.

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If you’re interested in learning more about
our wines and partnership opportunities, contact us.

Elaboração

Colheita manual, no início de abril. Fermentação em tanques de aço inoxidável, com temperatura controlada. Maceração prolongada para extração de aromas e sabores frescos. Sem passagem por madeira, preservando o frescor e a expressividade do terroir.

Notas de Cata

Visual: Vermelho intenso com reflexos púrpura,
brilhante e vibrante, destacando sua juventude.

Nariz: Perfil frutado e floral atrativo, com notas de
ameixas maduras e delicados aromas de violetas,
resultando em uma expressão aromática fina e sedutora.

Boca: Entrada fresca e equilibrada, com boa vivacidade,
elegância e textura suave que convida a seguir bebendo.

Dados Técnicos

Álcool: 13,5% v/v
Açúcar residual: 2,2 g/l
Acidez total: 5,6 g/l (ácido tartárico)
pH: 3,60
Temperatura de serviço: 16–18°C
Potencial de guarda: 4 a 6 anos

Harmonização sugerida

Carnes assadas

Massas com molhos vermelhos

Pratos de caça

Queijos de pasta mole

Preparation

Hand-harvested in early April. Fermentation in stainless steel tanks with controlled temperature. Prolonged maceration for the extraction of fresh aromas and flavors. No oak aging, preserving the freshness and true expression of the terroir.

Notes

Appearance: Deep red with purple highlights, bright and vibrant, showcasing its youth.

Nose: An appealing fruity and floral profile, with notes of ripe plums and delicate violet aromas, delivering a refined and seductive aromatic expression.

Palate: Fresh and well-balanced entry, with lively character, elegance, and a smooth texture that invites another sip.

Technical Data

Alcohol: 13.5% v/v
Residual sugar: 2.2 g/l
Total acidity: 5.6 g/l (tartaric acid)
pH: 3.60
Serving temperature: 16–18°C
Aging potential: 4 to 6 years

Suggested pairing

Roasted meats

Pasta with red sauces

Game dishes

Soft cheeses

Elaboração

Colheita manual, no início de abril. Maceração pré-fermentativa a frio durante 48 horas. Fermentação tradicional em tanques de aço inoxidável com leveduras indígenas. Sem passagem por madeira. Maturado naturalmente durante dois invernos.

Notas de Cata

Visual: Vermelho profundo com centro de taça bem marcado,
de grande presença e personalidade.

Nariz: Complexo e varietal, com aromas de frutos vermelhos em
sua maturação ideal e um toque herbal que remete ao aguaribay.

Boca: Entrada doce, ácida e tânica. Excelente centro de boca
e final longo, com grande persistência e frescor vibrante.

Dados Técnicos

Álcool: 13,8% v/v
Açúcar residual: 2,1 g/l
Acidez total: 5,7 g/l (ácido tartárico)
pH: 3,65
Temperatura de serviço: 16–18°C
Potencial de guarda: 5 a 8 anos

Harmonização sugerida

Carnes assadas

Massas com molhos intensos

Risotos de cogumelos

Preparation

Hand-harvested in early April. Cold pre-fermentation maceration for 48 hours. Traditional fermentation in stainless steel tanks with native yeasts. No oak aging. Naturally matured over two winters.

Notes

Appearance: Deep red with a well-defined core, showing great presence and personality.

Nose: Complex and varietal, with aromas of red fruits at their optimal ripeness and a herbal touch reminiscent of aguaribay.

Palate: Sweet, acidic, and tannic entry. Excellent mid-palate and a long finish, with great persistence and vibrant freshness.

Technical Data

Alcohol: 13.8% v/v
Residual sugar: 2.1 g/l
Total acidity: 5.7 g/l (tartaric acid)
pH: 3.65
Serving temperature: 16–18°C
Aging potential: 5 to 8 years

Suggested pairing

Roasted meats

Pasta with rich sauces

Mushroom risottos

Elaboração

Colheita manual, no final de março. Macerado a frio por 72 horas. Fermentado em tanques de aço inoxidável com leveduras indígenas. Sem passagem por madeira, maturado naturalmente ao ritmo dos invernos.

Notas de Cata

Visual: Vermelho granada profundo, com centro
de taça quase negro, refletindo alta concentração.

Nariz: Complexo e expressivo, com aromas de alcaçuz,
especiarias, tons balsâmicos e frutas negras como cassis.

Boca: Explosivo em volume, com taninos firmes
e textura rugosa típica da variedade. Final longo,
persistente e inesquecível.

Dados Técnicos

Álcool: 14,0% v/v
Açúcar residual: 2,0 g/l
Acidez total: 5,5 g/l (ácido tartárico)
pH: 3,60
Temperatura de serviço: 16–18°C
Potencial de guarda: 8 a 10 anos

Harmonização sugerida

Carnes vermelhas grelhadas

Cordeiro

Queijos duros

Pratos condimentados

Preparation

Hand-harvested at the end of March. Cold maceration for 72 hours. Fermented in stainless steel tanks with native yeasts. No oak aging, naturally matured at the pace of the winters.

Notes

Appearance: Deep garnet red with an almost black core, reflecting high concentration.

Nose: Complex and expressive, with aromas of licorice, spices, balsamic notes, and dark fruits such as cassis.

Palate: Explosive in volume, with firm tannins and the rough texture typical of the variety. A long, persistent, and unforgettable finish.

Technical Data

Alcohol: 14.0% v/v
Residual sugar: 2.0 g/l
Total acidity: 5.5 g/l (tartaric acid)
pH: 3.60
Serving temperature: 16–18°C
Aging potential: 8 to 10 years

Suggested pairing

Grilled red meats

Lamb

Hard cheeses

Spicy dishes

Elaboração

Colheita manual, em meados de março.

Macerado brevemente para preservar o frescor.

Fermentação em tanques de aço inoxidável,
a temperaturas controladas.

Descanso breve em tanques para manter seu
perfil ágil e vibrante.

Notas de Cata

Visual: Vermelho cereja brilhante com reflexos
rubi, elegante e luminoso.

Nariz: Aromas frescos de frutas vermelhas como morangos
e cerejas, acompanhados de notas florais e lembranças de
pasto recém-cortado.

Boca: Ágil e vibrante, de passagem leve, com textura suave
e final aveludado que convida a seguir bebendo.

Dados Técnicos

Álcool: 13,0% v/v
Açúcar residual: 1,8 g/l
Acidez total: 5,9 g/l (ácido tartárico)
pH: 3,55
Temperatura de serviço: 14–16°C
Potencial de guarda: 2 a 3 anos
(ideal para consumo jovem)

Harmonização sugerida

Aperitivos

Tábuas de frios

Carnes Brancas

Massas frescas

Pratos leves

Preparation

Hand-harvested in mid-March.

Brief maceration to preserve freshness.

Fermentation in stainless steel tanks at controlled temperatures.

Short resting in tanks to maintain its lively and vibrant profile.

Notes

Appearance: Bright cherry red with ruby highlights, elegant and luminous.

Nose: Fresh aromas of red fruits such as strawberries and cherries, accompanied by floral notes and hints of freshly cut grass.

Palate: Lively and vibrant, with a light entry, smooth texture, and a velvety finish that invites another sip.

Technical Data

Alcohol: 13.0% v/v
Residual sugar: 1.8 g/l
Total acidity: 5.9 g/l (tartaric acid)
pH: 3.55
Serving temperature: 14–16°C
Aging potential: 2 to 3 years (ideal for young consumption)

Suggested pairing

Appetizers

Charcuterie boards

White meats

Fresh pasta

Light dishes

Elaboração

Colheita manual, no final de março. Macerado a frio antes da fermentação. Fermentado em tanques de aço inoxidável, com temperatura controlada. Breve descanso em tanques, sem passagem por madeira, priorizando a expressão frutada.

Notas de Cata

Visual: Vermelho de intensidade média com reflexos
violetas, brilhante e límpido.

Nariz: Elegante e frutado, com aromas que remetem
a mirtilos, amoras e outras frutas vermelhas frescas.

Boca: Confirma o perfil frutado, com corpo médio,
textura agradável e algumas notas especiadas que
aportam complexidade.

Dados Técnicos

Álcool: 13,5% v/v
Açúcar residual: 2,0 g/l
Acidez total: 5,6 g/l (ácido tartárico)
pH: 3,60
Temperatura de serviço: 15–17°C
Potencial de guarda: 3 a 4 anos

Harmonização sugerida

Carnes brancas assadas

Massas com molhos leves

Pratos condimentados

Queijos semiduros

Preparation

Hand-harvested at the end of March. Cold maceration prior to fermentation. Fermented in stainless steel tanks with controlled temperature. Brief resting in tanks, with no oak aging, prioritizing fruit expression.

Notes

Appearance: Medium-intensity red with violet hues, bright and clear.

Nose: Elegant and fruity, with aromas of blueberries, blackberries, and other fresh red fruits.

Palate: Confirms the fruity profile, with medium body, pleasant texture, and subtle spicy notes that add complexity.

Technical Data

Alcohol: 13.5% v/v
Residual sugar: 2.0 g/l
Total acidity: 5.6 g/l (tartaric acid)
pH: 3.60
Serving temperature: 15–17°C
Aging potential: 3 to 4 years

Suggested pairing

Roasted white meats

Pasta with light sauces

Spiced dishes

Semi-hard cheeses