I am a lover of wine culture, earth, rocks, mountains, rivers and everything surrounding Mendoza. I enjoy cooking and sharing my creations with people who appreciate their warmth with dedication, passion and character. After working for more than 20 years in the wine industry, I was inspired to do something genuine and sincere; expressing the intensity and elegance of the Paraje Altamira terroir, where you will find our vineyards which are over 60 years old.
El Cuartel Viejo and Los Cejos produce an average of 6,000 kilos per hectare. Harvested by hand, in boxes of 17 kilos from a cold vineyard at high altitude. 20 to 50 year old trellises and a high-density vineyard. The plants come from a mass selection of the old vineyards with a "French grape" characteristic of this southwest area of the Uco Valley. Traditional flood irrigation with use of lyre-shaped trellises.
Between 20 and 60 years
- Petit Verdot
Traditional fermentation in concrete tanks with epoxy at a temperature of between 22 and 27 degrees; the concept is to allow the grapes to express themselves by treating them gently. After malolactic fermentation, the barrels of American and French oak are immediately filled. We use mostly used barrels with 30% new barrels every year. Working with fine lees during the first months of aging in barrels, then the wine stays in the same barrels for at least 20 months with a transfer during the first 12 months. The challenge is to make an elegant wine that expresses the personality of the grape and its birthplace, which has character but above all is a wine that appeals to people.
Juan Pablo Lupiañez
- Lupa Malbec 2013
- Lupa Malbec 2014