The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean Mountain Range along over 2,400 km., from the Province of Salta to the Province of Río Negro, with a variety of climates and soils that makes each region a unique land.

In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health.

Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rainfall regime, irrigation is necessary. Water comes from meltdown from the Andes, descending in the shape of rivers which turn into channels or ditches.

Because of the extension of the Province of Mendoza, it is necessary to divide it into zones, according to their significantly different weather, height and soil characteristics.

High Zone of the Mendoza River: With heights ranging from 800 to 1,100m over sea level and various microclimates, this is a zone where almost all noble varieties have easily become adapted. Malbec outstands.

Northern Zone: Zone suitable for fruity whites and young reds, with a height from 600 to 700m.

Eastern Zone: With a height ranging from 600 to 700m, this is the most productive zone in the province.

Uco Valley: This is a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level). The largest part of the vineyards is located on the Pre-mountain range slopes. Wines with very good acidity are obtained.

San Rafael: With heights ranging from 450 to 800m. In 1993, the San Rafael Origin Denomination is implemented.
The province of Mendoza is the most traditional area in the viticultural industry and the wineries settled there deserve an independent chapter each. It is impossible to talk about Mendoza without mentioning each one of them: López, Valentín Bianchi, San Telmo, Escorihuela, Cavas de Weinert, J&F Lurton, Trapiche, Flichman, La Rural, Norton, Félix Lavaque, Lagarde, Navarro Correas, Nieto Senetiner, Goyenechea, Chandon.

The most important region in the Province of Salta is Cafayate: a valley surrounded by mountain ranges, with an average height of 1,700m over sea level, more than 300 sunny days a year and thermal amplitude that may reach 18° C.

The dry weather, the wide thermal amplitude between day and night and the irrigation of the rivers of the area together with the underground water layers make up a micro-climate of special features.

The typical variety of the area is the Torrontés. This is the wine that, as a varietal, enabled Cafayate to transcend, even if the area is also proper for varieties such as Cabernet Sauvignon, Malbec, Syrah and Chardonnay.

It is significant to point out some new undertakings located at higher points in the world: Yacochuya, 2,000m and Colomé, 2,300m.

Tasting-clues:                                   

1 » With the glass slanted on a white background, watch the color and intensity of the wine: its appearance (clear, bright). Rotate the wine glass and see that there will be drops trickling down the sides of the crystal glass. These "legs" or "tears" will give us a hint of the body, texture and alcoholic strength of the wine.

2 » Hold the glass by the stem and literally introduce your nose in the goblet. Breathe in deeply through your nose and try to perceive the aromas. Swirl the glass to release aromatic components and repeat the operation. Compare the perceived aromas with other odors you know. If it smells of fruit, try to precise what fruit: white or red? Tropical fruit or berries?

3 » This is the moment when you confirm what you have noticed in the other two steps. Drink a sip of wine, large enough so as to impregnate all your tongue and the inside of your mouth. Suck in a small quantity of air and swirl the wine inside your mouth. Try to discover the tastes and textures of the wine, as well as the sensation it provokes. When you have discovered as much as possible, swallow it or spit, if you are to continue tasting.

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