All the grapes are double sorted upon arrival to the winery. All fermentations take place naturally with native yeasts. Fermentation takes 30 days with 5 days of cold maceration, at temperatures between 28-31 Celsius to achieve the most complexity. The wine then goes through 100% Malolactic Fermentation and is aged up to a year in older oak casks.

Intense mineral and berry aromas shows class and touches of mint and wood and flavors of plum and raspberry.

Bodega Sur de los Andes was created by Guillermo Banfi, an Argentine professional who entered the wine industry in 2002. He studied in Los Angeles and New York and then spent the 90’s in banking and finance working in Buenos Aires and New York acquiring both business experience and taste for fine wines. His passion for wine collided with his business training, and, coming at the start of the worldwide boom in Argentine wines, led him to make the decision to leave banking to pursue a dream of creating a high-quality boutique winery. In 2005, Guillermo, hired one of Argentina’s rising young stars, winemaker Pablo Durigutti, and pursued his dream by forming Sur de los Andes. The winery produces premium wines in the Luján de Cuyo, Mendoza province with grapes from throughout the Mendoza region, in particular Agrelo and Vistalba in Luján de Cuyo and San Carlos in the Uco Valley.

Clay and limestone.