The ultimate expression of our terroir

At Cuvelier Los Andes, excellence is sought at all stages of the process that transforms the grape into wine.

For our most exclusive wines, we carry out a micro vinification in new French oak barrels.


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.


Depending on its concentration, the wine is aged from 12 to 18 months in traditional 225-liter or 400-liter medium toast French oak barrels. These barrels are used for three years, with a third of the stock being replaced each year.