From the soil to the skies, a wine that captures the essence of the Andes. Every glass is an experience to be shared."

Micro Terroir Wines

The Finca Buenaventura winery is located in the Valle de Uco Valley, in Los Árboles, Tunuyán, in Mendoza province, and it has an extension of 247 acres (100 hectares). This is a privileged area in Argentina, at an altitude of 3851ft (1174 meters) above sea level, which is irrigated by meltwater from the Andes Mountains.

It has a naturally protected microclimate with 300 sunny days per year, unaffected by heavy rains and hail. Intense hot mornings and low temperature nights directly promote the development of the vine plantations.

This project was started more than 17 years ago by two entrepreneurs, enthusiasts and nature lovers, Ana Delmar and Fernando del Castillo, a married couple from the city of La Plata, Buenos Aires province. The project would aim at reuniting and uniting their family beyond any blood ties framed by the love for the nature itself, the respect for all what nature could give, the appreciation of human labor in all its stages and the family teamwork.

Micro terroirs

The land is divided into small plots called “vine-parcels”. The terroir has soils with different characteristics: areas where alluvial soils abound and others which are more stony, sandy or volcanic. Each area, sector and plant have specific and particular working guidelines and techniques in order to respect soil times and natural characteristics, and to preserve the most fertile soil layers.

This type of methodology anticipates human intervention in all stages: tying time, pruning time and harvesting time, which adds to the oenological potential of what we want to achieve.

Sustainability

The reduction in irrigation flows due to the decrease of snowfall in the Andes Mountains and the glacier retraction caused by climate change is a major challenge for Finca Buenaventura. This has led to a detailed planning process to preserve and optimize the use of water through sustainability plans to reduce infiltration losses in the irrigation networks and efficiency in the vineyard. The farm is also in the process of switching to solar energy.

Weed control is done by free horse grazing. Horses flatten the soil less than tractors and do not always walk in the same place. Therefore, the soil is much softer and its microbial life is much richer. The rich soil quality has a direct impact on the quality of the grapes.

Gran Malbec 2018

Limited Edition: 7.318 bottles

Origin: Red wine, Uco valley, Mendoza

Tasting notes:

Eyes: Intense ruby, with blue violet flashes.

Nose: Deep scents of red fruits.

Mouth: Velvety sensation from the beginning, long end, balanced acidity.

Vineyard
Altitude: 2000 feet / 1174 msnm
Trellising system: vertical trellis: 2mts
Production: 6000 kg/ha
Density: 5800 plants/has
Irrigation: Drip system ( water from defrost from the andes)
Age of vineyard: 13 years
Average temperature: Great thermical amplitude between 82/95 50/41F
Soil: Alluvial, stony.
Pruning: double guyot
Description of vineyard: High density of plantation, microterroirs.
Harvest: Middle of April.

Vinification
Fermentation: Entire berries in concrete vats.
Yeasts: Indigenous
Alcoholic fermentation: 15 days at 26c (78f).
Malolactic fermentation: Natural by the end of may.
Maceration: 4 pump overs per day & 2 delestages. 17 days skin maceration.
Maturation: Natural cold stabilization unfiltered.
Aging: 12 months french & american oak.
Time in bottle: 12 months

Analytical Information
Alcohol: 13,9
Total acidity: 5,70 g/l tartaric acid PH: 3,7
Residual sugar: 2,80g/l

Cabernet Sauvignon 2019

Origin: Uco Valley, Mendoza.

Tasting Notes:

Eyes: Purple red.
Nose: Lots of fruit and species.
Mouth : Soft and balanced, refreshing acidity.

Vineyard:
Altitude: 2000 feet
Trellising system: vertical trellis: 2mts
Production:7000 Kg/ha
Density: 4800 plants/has
Irrigation: Drip system (water from defrost from the andes)
Age or Vineyard: 13 years
Average Temperature: Great thermical amplitude between 82/95 50/41f
Soil: Alluvial, sandy loam, rocky bottom, mixed.
Pruning: double guyot
Description of vineyard: High density of plantation, microterroirs.
Harvest: Midle of April.

Verification:
Fermentation: Entire berries in concrete vats.
Yeasts: Indigenous
Alcohlic fermentation: 21 days at 25,5 C (78F)
Malolactic fermentation: Natural by the end of may.
Maceration: 5 pump overs per day & 3/4 delestages total.
Maturation: Natural cold stabilization unfiltered.
Againg: 25% in french & american oak adds complexity & balance.
Time in bottle: 9/12 months

Analytical Information:
Alcohol: 13,9
Total Acidity: 5,40 g/l tartaric acid PH: 3,7
Residual Sugar: 2,80g/l

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From the soil to the skies, a wine that captures the essence of the Andes. Every glass is an experience to be shared."

Micro Terroir Wines

The Finca Buenaventura winery is located in the Valle de Uco Valley, in Los Árboles, Tunuyán, in Mendoza province, and it has an extension of 247 acres (100 hectares). This is a privileged area in Argentina, at an altitude of 3851ft (1174 meters) above sea level, which is irrigated by meltwater from the Andes Mountains.

It has a naturally protected microclimate with 300 sunny days per year, unaffected by heavy rains and hail. Intense hot mornings and low temperature nights directly promote the development of the vine plantations.

This project was started more than 17 years ago by two entrepreneurs, enthusiasts and nature lovers, Ana Delmar and Fernando del Castillo, a married couple from the city of La Plata, Buenos Aires province. The project would aim at reuniting and uniting their family beyond any blood ties framed by the love for the nature itself, the respect for all what nature could give, the appreciation of human labor in all its stages and the family teamwork.

Micro terroirs

The land is divided into small plots called “vine-parcels”. The terroir has soils with different characteristics: areas where alluvial soils abound and others which are more stony, sandy or volcanic. Each area, sector and plant have specific and particular working guidelines and techniques in order to respect soil times and natural characteristics, and to preserve the most fertile soil layers.

This type of methodology anticipates human intervention in all stages: tying time, pruning time and harvesting time, which adds to the oenological potential of what we want to achieve.

Sustainability

The reduction in irrigation flows due to the decrease of snowfall in the Andes Mountains and the glacier retraction caused by climate change is a major challenge for Finca Buenaventura. This has led to a detailed planning process to preserve and optimize the use of water through sustainability plans to reduce infiltration losses in the irrigation networks and efficiency in the vineyard. The farm is also in the process of switching to solar energy.

Weed control is done by free horse grazing. Horses flatten the soil less than tractors and do not always walk in the same place. Therefore, the soil is much softer and its microbial life is much richer. The rich soil quality has a direct impact on the quality of the grapes.

Gran Malbec 2018

Limited Edition: 7.318 bottles

Origin: Red wine, Uco valley, Mendoza

Tasting notes:

Eyes: Intense ruby, with blue violet flashes.

Nose: Deep scents of red fruits.

Mouth: Velvety sensation from the beginning, long end, balanced acidity.

Vineyard
Altitude: 2000 feet / 1174 msnm
Trellising system: vertical trellis: 2mts
Production: 6000 kg/ha
Density: 5800 plants/has
Irrigation: Drip system ( water from defrost from the andes)
Age of vineyard: 13 years
Average temperature: Great thermical amplitude between 82/95 50/41F
Soil: Alluvial, stony.
Pruning: double guyot
Description of vineyard: High density of plantation, microterroirs.
Harvest: Middle of April.

Vinification
Fermentation: Entire berries in concrete vats.
Yeasts: Indigenous
Alcoholic fermentation: 15 days at 26c (78f).
Malolactic fermentation: Natural by the end of may.
Maceration: 4 pump overs per day & 2 delestages. 17 days skin maceration.
Maturation: Natural cold stabilization unfiltered.
Aging: 12 months french & american oak.
Time in bottle: 12 months

Analytical Information
Alcohol: 13,9
Total acidity: 5,70 g/l tartaric acid PH: 3,7
Residual sugar: 2,80g/l

Cabernet Sauvignon 2019

Origin: Uco Valley, Mendoza.

Tasting Notes:

Eyes: Purple red.
Nose: Lots of fruit and species.
Mouth : Soft and balanced, refreshing acidity.

Vineyard:
Altitude: 2000 feet
Trellising system: vertical trellis: 2mts
Production:7000 Kg/ha
Density: 4800 plants/has
Irrigation: Drip system (water from defrost from the andes)
Age or Vineyard: 13 years
Average Temperature: Great thermical amplitude between 82/95 50/41f
Soil: Alluvial, sandy loam, rocky bottom, mixed.
Pruning: double guyot
Description of vineyard: High density of plantation, microterroirs.
Harvest: Midle of April.

Verification:
Fermentation: Entire berries in concrete vats.
Yeasts: Indigenous
Alcohlic fermentation: 21 days at 25,5 C (78F)
Malolactic fermentation: Natural by the end of may.
Maceration: 5 pump overs per day & 3/4 delestages total.
Maturation: Natural cold stabilization unfiltered.
Againg: 25% in french & american oak adds complexity & balance.
Time in bottle: 9/12 months

Analytical Information:
Alcohol: 13,9
Total Acidity: 5,40 g/l tartaric acid PH: 3,7
Residual Sugar: 2,80g/l