"The well-oaked, barrel-fermented 2015 Reserva Chardonnay was sourced from vines in Gualtallary in the Valle de Uco. It's quite oaky even if only half of the wine fermented in oak and matured in barrel for eight months. But it has freshness and complexity and a great mouthfeel. It does not have very high acidity, so the sensation of freshness is most probably provided by the chalky soils, and no doubt the early harvest. It's a textbook example of its style, reflecting variety, place and vintage. " - Luis Gutiérrez
The high-altitude climate, with its low rainfall, rocky soil, and lack of organic elements in the ground, forces vines to work hard for hydration and nutrients.
As a result, their grapes develop vivid, intense flavours.
High altitude means warm, sunny days for grapes to flourish, followed by cold nights that slow down their ripening. It also limits acidity.
Each variety is associated to a specific altitude and is cultivated over terraced vineyards. This process helps produce the purest expression of each wine.