Chardonnay with a touch of Semillon. Vineyards at an altitude of 1,100 metres above sea level. Shallow soil, mostly sandy of alluvial origin with abundant presence of rocks. Old vines block of Chardonnay. Fermentation in stainless steel tanks and whole cluster press, spontaneous fermentation with indigenous yeast. Natural process, no intervention. Ageing of 6 months in stainless steel tanks moving its own fine lees. 3,700 bottles made. Attractive yellow colour with golden highlights. Very interesting on the nose with notes of tropical fruits such as passion fruit evident. As it opens, lactic notes like butter, or baked bread are revealed.

Vineyards located at 1.650 metres above sea level in Cafayate Valley, Salta. Parra or pergola system. Production: 10 tonnes/hectare. Age of vineyard: 65 years. Harvest last week of February by hand in bins of 20 kg. Fermentation with selected yeast. Pre-fermentative maceration in press with carbonic for 4hours. Alcoholic fermentation for 25 days at a controlled temperature between 13ºC and 15ºC.No malolactic fermentation. Yellow colour with bright greenish tonalities. Nose is fruity and fresh, intense and elegant with aromas of flowers like roses along with nice citric notes. The palate is fresh and fruity with good structure, balance and nice acidity.

Part of the Small Fermentations range: micro-vinifications produced with the aim of making a new style of wines, to innovate by learning and exploring winemakers' limits. Made from Torrontés and Pink Moscatel in a style inspired by Orange Wines. The white and pink grapes come from old vines planted in Finca El Retiro, fermented in contact with the seeds and grape skins in concrete, egg-shaped tanks. Medium gold colour. Complex and fresh with highly intense aromas. Floral notes of orange blossom and jasmine with herbal hints that are reminiscent of peppermint, thyme and citrus fruit such as grapefruit and tropical fruits like papaya. As the wine opens up, spicy notes of paprika, saffron and red flowers are evident. A vibrant wine in the mouth, of noticeable, pleasant acidity on the palate. Medium-bodied with great texture and a fruity and herbal expression.

Manual harvest in 12-kilo crates and storage of grapes in cold chamber at 2°C until pressing of whole grape clusters. We use only the first 55% of extracted juice (“free-run” juice). Débourbage during a 24-hour period. Fermentation in stainless steel deposits with indigenous starter yeast and aging on lees for 4 months until assemblage and bottling. A fraction is barrel-aged in French oak. Our specialty, old Mourvèdre vines with low yields but large clusters, allow us to make a pale rosé with body, freshness and balanced acidity. Ibizkus rosé, our flagship wine, has the complexity of the Ibicencan Mourvèdre with a personality of its own thanks to the old vines and the mosaic of terroirs where they are located.

90% destemmed and 10% full bunch, fermentation with native yeasts in concrete vats. 100% spontaneous malolactic fermentation. Skin maceration: 15 days. Aging in concrete vats. Contains sulphites and filtered before bottling. No products of animal origin used, suitable for vegans and vegetarians. Light red in colour. Red fruit and herbal notes. Light and fresh on the mouth, medium acidity, with long tannins.

Vineyards are located at 39° S latitude in a climate with wide thermal amplitude, low atmospheric humidity, constant winds and low precipitation. Loose, sandy aeolian topsoil of 20cm, somewhat gravelly with good drainage and fairly large rocks at depth. Traditional fermentation for 14 days and temperature controlled at 26°-28°C. 20% of the wine is given a brief barrel-ageing. Attractive, cherry red colour. Nose is expressive with notes of red fruit such as strawberries and cherries standing out. The palate is fresh and balanced.

Viña Marty is proud to present Goutte D'Argent (Silver Drop), a very unique wine, fermented with Japanese sake yeast. Pascal is the only non-Japanese person in the world with access to these yeasts with exceptional properties. They are more resistant than regular wine yeast and allow vinification at much lower temperature, impacting the flavour, acidity, final alcohol concentration and furthermost the texture of the wine. Mixing the wonderful terroir of Chile, techniques of French vinification and the millenary tradition of Japan, Goutte D'Argent is a cellar treasure. Vineyards are 10km from the Pacific Ocean. The proximity to the Pacific, the effect of the cool Humboldt Current and the lack of mountains in the region, allows the sea breezes that cool the air to enter. The coastal climate is reflected in short winters, along with a dry summer. It is known to enhance the best of cool climate red wines like Pinot Noir. Harvest is by hand and farming sustainable. Winemaking is traditional in stainless steel tanks with an average duration of 30 and 40 days and temperatures around 6°C. Ageing is on fine lees, in stainless steel tanks, weekly stirred. Garnet red colour. Nose is complex with various fresh fruits such as red cherry, strawberry, cassis and blueberry, aromas of rose, small touches of granite and leather. The palate is also complex, fresh, light with mineral notes as well as fruity flavours and fine tannins.

Pre-fermentation cold maceration for 48 hours at 5°C followed by main fermentation at a maximum temperature of 25°C for 15 days. The wine has violet tones, intense aromas and flavours of ripe plums and cherries. A wine with good body and soft tannins.

Vineyards in the Los Nogales Estate at an altitude of 1,020 metres above sea level. The environmental characteristics of this property give a special elegance to wines with very good balance of flavours, colour and structure, highlighting the typicity in aromas. Vineyards in the San Pablo Estate are at an altitude of 1,350 metres above sea level, characterized by cold nights due to the proximity of the mountains and altitude, giving juice of great intensity in colour, aroma and structure, destined for premium and aged wines. A cold pre-maceration takes place (5-8ºC) for 3 to 5 days to extract colour and aromas. Fermented in stainless steel tanks for approximately 10 to 14 days at 28ºC with 100 % Malolactic Fermentation. Ageing is for 8 months aged in French (70%) and American (30%) oak barrels of second and third use. Intense red colour with purple tonalities typical of the varietal. On the nose, notes of fresh red fruits, such as plum, cherries and strawberries with sweet notes of chocolate that reflect their passage through the oak. Good volume on the palate with a long finish.

To give birth to a wine of excellence, the vine needs a Terroir that challenges its potential to the maximum. To give birth to a player of excellence, you need a Potrero where a young footballer can stimulate his virtues and forge his talent. In Argentina, where for many people lands from 'the ends of the world' exist, both concepts are combined: Terroir and Potrero. And as if it were the land blessed by contradiction, the poorer the Terroir and the Potrero, the better the results. Whoever can stand out with the ball in an arid land, with slopes, and puddles of water, will have a distinguished game that will stand out in the best stadiums in the world. That vine that tolerates the harsh cold of the night and the scorching sun of the day, the lack of humidity and the height of the Andes to survive, will make its fruits ripen exceptionally. The greatest expression of Malbec from Gualtallary, combining fruit purity with floral and mineral notes of the terroir. A wine that is fresh and easy to drink, yet at the same time honest and complex. A difficult vintage but of great qualitative result due to the decrease in production .Vineyard planted in 2008. Soils with a large calcareous component. Traditional vinification, at temperatures close to 30 ° C, in cement vessels. Cold maceration of 5 days. Start of fermentation with indigenous yeasts, then inoculated with selected yeasts in doses of 15 g / Hl. Extraction works determined at the time, with aim to obtain well-structured wines. Ageing is for 6 months barrels of first and second use. The greatest expression of Malbec from Gualtallary, combining fruit purity and the floral and mineral notes of the terroir. A wine which is both complex as well as being fresh and easy to drink.

Vineyards are located at an altitude of 1,000 metres above sea level. Loamy-silty soil of alluvial origin with gravel in the subsoil and calcareous deposits. Hand-picking using small 12 kg plastic boxes. Selection through double moving belt system and vibrating sorting table. 10-day, 8-10° C cold maceration. Controlled temperature alcoholic fermentation and hand pigeage. Malolactic fermentation in barrels. 12 months ageing in French oak barrels and 6 months bottle storage. Deep red colour with purple touches. Its aroma is complex with notes of red fruit, such as plum, mingled with spices. A delicate wine on the palate, with round tannins. Elegant and persistent.

Vineyards are at an altitude of 2,000 - 2,200 metres above sea level. Soil is alluvial, sandy-loam with stones at depth. Irrigation system is dripping (meltwaters.) Training system is espalier and pruning is bilaterial cordon. Crop density is 3,400 vine per hectare and harvest time is mid-March. Hand-harvest in 20kg boxes. Fermentation in concrete tanks, with local yeasts. Maceration for 20 days. Fermentation time of 8 days at temperatures of 23° to 26 °C with a malolactic fermentation. 30% of the wine is aged in French oak of 2nd and 3rd use for 12 months. Dark scarlet colour with some purple notes. Characteristic spicy aromas. Ripe tannins and full body with lots of character. Elegant with a long finish. Excellent structure. Very complex palate with ripe tannins and a velvety texture.

2016 CLIMATE The season of 2016 was colder than usual and the ripening process was, therefore, delayed by several days. As a result, the wines show moderate levels of alcohol but, at the same time, an excellent natural balance between fruit expression and volume. WINEMAKING • 100% hand picking and sorting of clusters and grapes. • Fermentation temperatures between 22-25°C in stainless steel tanks. • Total maceration time of 20 days (including alcoholic fermentation and warm soak). • Malolactic fermentation in stainless steel tanks. • The wine aged for 8 months in second and third use French oak barrels. AWARDS • 90 Points Descorchados, 2019. TASTING NOTE “Deep, bright red colour. On the palate it reveals very intense red fruit flavours with a nice body and long finish. On the nose it shows floral and black fruit aromas. This is a very elegant wine with a soft tannic structure”. Rodrigo Romero, Winemaker.

Single Vineyard from San Pablo Estate, Uco Valley, Mendoza. The San Pablo Estate is at an altitude of 1,350 metres above sea level and characterized by cold nights due to the proximity of the mountains and altitude. Wines produced here are of great intensity in colour, aroma and structure, destined for premium and aged wines. A cold pre-maceration takes place at 8ºC for 5 days and the fermentation is in stainless steel tanks for approximately 14 days at 28ºC. The wine then rests on its lees for 16 days. 100% malolactic fermentation. Ageing is for 10 months in French Oak Barrels of 225 litres 15% of which are first use and the rest of second and third use. This wine has a deep ruby red colour and complex aromas, characteristic of violets, raspberries, wild mint and spicy notes. Medium-bodied with remarkable elegance and balance, leading to delicately sweet and subtle tannins

Viña Maquis is located in the heart of the Colchagua Valley between the Tinguiririca River and the Chimbarongo Creek. The soils of this area are deep alluvial with a two-metre layer of highly concentrated clay set over a deeper layer of gravel—brought by the rivers—that provide natural drainage which allows the grapes to lose the green characteristics very early in the season. The waterways also help moderate extreme weather conditions throughout the year by protecting the vineyards from spring frosts and lowering the maximum summer temperatures. These features are distinctive of Viña Maquis and uncommon in the rest of the Colchagua Valley. Our Cabernet Franc comes mainly from two blocks, one of masal material and the second is clonal, both harvested during the third week of March together with the Cabernet Sauvignon. The 2019 season was characterized by a dry spring and summer with few cloudy days, which helped temperatures to be slightly above normal. The months of March and April also had higher than normal temperatures. Grape production was 12% lower than expected, but with very healthy and balanced grapes. The aromatic quality, balance and concentration of the 2019 wines is outstanding. 100% hand picking and sorting of clusters and grapes. Gravity tanked avoiding the use of pumps for a more delicate extraction of aromas, colour and tannins. Fermentation temperatures between 22-25°C in stainless steel tanks with moderate pumping-overs in frequency and intensity. Use of a vertical press to separate the final wine with a total maceration time with its skins of 21 days. Malolactic fermentation is done in stainless steel tanks. The wine was aged for 12 months in French oak barrels.

A blend of Garnacha, Carinyena and Cabernet Sauvignon, this wine has been aged for 6 months in seasoned French oak. It has the incredible complexity and character of the best Prioratos. A fine, elegant wine, with power. Fites are rudimentary columns made of stones. Since the 12th century, fites were used as landmarks. After building the monastery Mas Dels Frares in 1450, the Monks of Scala Dei built many fites all around the property and all around the vineyards in order to delimit their land from their neighbours’. This land was called Priorat.

The vineyards are at an altitude of 1,350 metres above sea level and characterized by cold nights due to the proximity of the mountains and altitude. The result? Wines of great intensity in colour, aroma and structure, destined for premium and aged wines. A cold pre-maceration takes place at 8ºC for 5 days to extract colour and aromas. Fermented in stainless steel tanks for approximately 10 to 15 days at 28ºC. 100% malolactic fermentation. Aged 8 months in French and American oak barrels. Red brick colour with garnet shades. The aromas of black fruits and ripe cherries are accompanied by the toasted and vanilla notes provided by the oak. Long finish.

From a single bloc of vines, planted 20 years ago, this single varietal Tannat is unfiltered and fermented using locally developed yeasts; post-fermentation maceration ensures tannins are approachable

An unoaked blend of Cabernet Franc, Petit Verdot and Tannat

An unoaked blend of Alvarinho, Arinto and Assyrtiko