French know-how and Argentinian experience
At Cuvelier Los Andes, we strive for excellence in every step of the vine-growing and winemaking process, from the grape to the bottle of wine.
Our harvest is picked by hand at the right maturity. Grapes are collected into small 12 kilo crates to ensure the integrity of the fruit.
Reception: Double sorting system: On the first conveyor belt, full clusters are sorted by hand. After clusters have been de-stalked, an additional selection by hand is completed on a second conveyor belt, berry per berry.
Vatting: At the end of the second conveyor belt, selected grapes fall into small mobile vats that are moved to the top of our tanks. The grapes are gravity-loaded into the fermentation vats.
Maceration: Once the tanks are full, the grapes undergo a cold maceration of 4 to 6 days before alcoholic fermentation with indigenous yeasts. The entire maceration process takes from 30 to 40 days. Malolactic fermentation follows whether in tanks or in barrels.