Wine and the vineyard
Organic and biodynamic viticulture 3,280 feet above sea level. From terroir to bottle, with the rigor of Bordeaux and the soul of the Andes.
Vista Flores, Tunuyán
The terroir that gives the wine its character
Each of our plots is worked with an eye on grape quality and respect for the land. We practice a "à la française" viticulture — hands-on, low-yield, focused on concentration and a true sense of place.
The Uco Valley, at the foot of the Andes, is a high-altitude valley with an exceptional thermal amplitude that brings freshness, color and aromatic complexity to our varietals. Here, Malbec finds its purest, most elegant expression.
Our vineyard was planted between 1999 and 2023, covering 60 hectares at a density of 5,500 vines per hectare. VSP (Vertical Shoot Positioning) trellising allows precise control of the canopy and sun exposure.
The conditions that make the difference
A family of Bordeaux varietals
Malbec is the heart of our production, enriched with the classic Bordeaux grapes that lend structure, complexity and depth to every blend.
Respect for the land
We work with inputs permitted for organic production. Sulfur and copper are used for plant protection. We use ground cover to control temperature and improve organic matter. The health of our vineyards is naturally high thanks to our low-yield practices and the arid climate with persistent winds.
The fullest expression of our terroir
At Cuvelier Los Andes we pursue excellence at every stage of the journey from grape to bottle. For our premium lines, we carry out micro-vinification directly in first-use French oak barrels.
Reception and sorting
The grapes arrive at the winery in small 12 kg crates. On sorting tables, a thorough double manual selection takes place — first of clusters, then of individual berries. Only perfect grapes enter the winemaking process.
Gravity-fed tank filling
Tanks are filled by gravity, without pumps, to preserve the integrity of the grape berries. This practice, inherited from Bordeaux tradition, minimizes oxidation and protects the skin's finest tannins.
Three-stage maceration
The extraction process unfolds in three consecutive phases: cold pre-fermentation maceration to set primary aromas; fermentative maceration with controlled extraction of color and tannins; and post-fermentation maceration for integration and complexity. All within a total time of 30 to 40 days.
Barrel microvinification
For our top-tier lines, fermentation and the start of aging take place directly inside first-use French oak barrels. This technique, characteristic of the great châteaux of Bordeaux, allows a finer integration between the wine and the wood.
2023 Harvest · March
Manual and selective
The harvest takes place during March and April, with precise logistics. Grapes are hand-picked into small 12 kg crates to preserve the integrity of the clusters and berries. Nothing is mechanized at the most important moment of the year.
Yield control begins long before harvest: shoot thinning during the growing season and, in some vintages, an additional cluster thinning (green harvest) to ensure the balance of each vine.
The vineyard map
Every plot has been surveyed and traced by hand: alluvial soils, row orientation and elevations ranging from 950 to 1,050 m.a.s.l. This mosaic of blocks — each vinified separately — is the foundation of our blends and a living record of how the Cordillera shapes every cluster.
Finca La Consulta · Uco Valley, Mendoza
Harvest report
A detailed, year-by-year record of climate conditions, yields and oenological quality across every plot: the complete technical record of our latest vintage.
French oak, time and patience
Aging takes place in French oak barrels for 12 to 18 months, depending on the product line. Our barrels are used for a maximum of three consecutive agings, ensuring just the right amount of oak influence without masking the terroir's expression.
Want to see the process in person?
Visit the winery and experience something unique in the heart of the Uco Valley.