Four generations later, the winery combines the founder's wisdom regarding handmade processes with the most update techniques, which allows it to produce fine wines of international quality. It has a storage capacity of 3,200,000 liters, more than half in vats and barrels of French and American oak. Its present production exceeds 1,500,000 bottles, and the infrastructure is devoted to increasing this operative capacity, thus enabling the winery to meet its increasing export obligations, mainly with Europe, South America and North America.
Today the winery is headed by Guillermo Barzi Canale, aided by a highly qualified team of technicians in the agricultural and industrial fields. In addition many internationally respected advisors, such as Raul de la Mota, Hans Vinding Diers, Pedro Marchevsky and Susana Balbo, added their expertise to ensure the very best results in this cold area.
soil and climate
The winery makes wines from the following grapes varieties: Cabernet Sauvignon, Pinot Noir, Merlot, Malbec, Cabernet Franc, Sauvignon Blanc, Semillon, Torrontes, Viognier and Riesling.
In the High Valley, the Semillon, Merlot and specially the Pinot Noir varieties have developed unique features, which make wines made from them completely different from those of the rest of the country.
Pinot Noir , Merlot and Semillon wines made by this winery are considered by good drinkers amongst the best Argentine wines.
• Soil: Well drained limestone, without any physical barriers. No presence of stones or boulders on the surface. The occasional presence of pebble stones improves the drainage capacity of the vineyard.
• Climate: Desert warm climate, with an annual temperature average of 15ºC / 60 ºF. The annual average rainfall is of 197.7 mm. The thermal range during the pre-harvest and harvest season is of 18 ºC / 64 ºF. The vineyards receive intense, dry and cooling winds from the West that contribute to the health of the berry bunches.
• Irrigation: by gravity, using canal aquifers. The irrigation water is high quality and purity meltdown water sourced at the Andes mountain range.
• Vine training: the traditional vineyards, 20-year-old and older, are trained using the double Guyot training system. The younger vines are trained using pegged cords (VSP).