Argentina

Deep purple colour has red highlights. Sweet spice, black pepper, eucalyptus and thyme appear with ripe black fruit, blackberry, black cherry, chocolate and vanilla. The taste is complex, with sweet impact, structured tannins and a long, persistent finish. The blend is eighty-five percent Cabernet Franc and fifteen percent Malbec, grown on deep, calcareous and rocky soil at about 1,470 metres in Gualtallary.

Red cherry and strawberry aromas accompany a little black fruit, black pepper and cinnamon. The Pinot Noir has medium acidity and a broad palate shape. Fruit comes from a two-hectare parcel at Villa Bastías in Tupungato, planted with Dijon clones at 1,120 metres. Twenty percent whole clusters ferment in roll fermenters and steel tanks before fourteen months in French oak, ten percent new.

Ruby-red colour accompanies blackcurrant, spice, herbs and mineral notes. The wine is complex and fresh, with good body and tannic structure. Made entirely from Pinot Noir, it comes from the Altura Máxima vineyard at 3,111 metres in Salta. The soils contain limestone and granite, and the wine spends twelve months in French oak barrels before bottling.

Violet-scented fruit and sweet red plum open the documented profile, followed by roasted notes, black pepper and crushed dark berries. The palate is rich and ample, with supple texture, rounded tannins and fresh dark fruit. Wood smoke, lemon peel, blackberry, tar, dark spice, coffee and mocha add further depth before a long, powerful finish marked by chocolate and nutmeg.

Blackberry, cassis, violet and crushed stone lead a dark, highly aromatic profile, with wet earth and subtle spice adding depth. The palate is full and mouthfilling but remains fresh, its concentrated fruit shaped by integrated acidity and ultra-fine tannins. A stony, mineral texture gives the wine precision through a long finish, where black fruit, flowers and a savoury granitic note gradually return.

Focused and savoury, with ripe red berries, raspberry and cherry lifted by eucalyptus, paprika and black pepper. The medium-bodied palate is dry and vibrant, its firm but polished tannins giving shape to concentrated fruit and a subtle herbal edge. A smooth, persistent finish suits grilled beef, lamb, roasted peppers or mushroom dishes.

Pale and vividly fresh, with red cherry, strawberry skin and peach lifted by lemon zest, dried flowers and gentle savoury spice. The palate is light-bodied and dry, its crunchy acidity and supple texture landing somewhere between rosé and a delicate red. Serve lightly chilled with charcuterie, grilled vegetables or simple tomato dishes.

Cassis and cranberry lead, joined by cedar, tobacco leaf, smoke and pepper. The palate is dry and fresh, with a lean, savoury frame, bright acidity and lightly chalky tannins. Herbal and earthy notes carry into the finish, giving this mature Cabernet a firm, traditional profile that works especially well alongside grilled beef or roasted mushrooms.

Blackcurrant, ripe plum and dark cherry lead, with violet, cedar and sweet spice adding depth. The palate is full and polished, pairing generous fruit with fresh acidity, fine tannins and a savoury undertone. Cocoa and pepper linger through the structured finish, making this Argentine Cabernet a natural match for grilled beef, braised short ribs or roasted mushrooms.

Blueberry and plum lead, with floral notes, cassis, blackcurrant and sweet spice. The palate is lively and fresh, combining ripe fruit with moderate acidity, medium tannins and an earthy undertone. Green herbs, black pepper and clove carry into the medium-long finish, making this expressive Argentine red a natural partner for grilled beef, sausages or smoky vegetables.