Great wines are made from the grapes of unique places. Alta Vista’s 516 acres of estate vineyards are among the best terroirs of Mendoza, located at 3,200 feet elevation and higher. Work performed on every vineyard is tailored to each grape variety via specific treatments called Terroir Management® to ensure the best quality. Grapes are harvested once they are fully ripe, with a perfect balance between sugar and acidity, and great skin and seed tannins. Clusters are destemmed and fermentation vats are filled with grape must, skins and berries. A percentage of the wine goes through a pre-fermentation cold maceration in order to boost fresh fruit aromas. The rest of the wine is fermented at higher temperature to get body and structure. Délestage is based on tasting approval, generally, after a three-week maceration, separating grape pomace from the new wine.

Harvest Note
The 2019 growing season experienced a cold winter and cool temperatures during the spring. It was a dry year, with no rainfall during the harvest period. These conditions allowed for harvest and vinification to take place with no obstacles. Harvest yields were slightly lower than average, but the cooler climate allowed for excellent quality and high concentration fruit.
Tasting Note
Ruby color. Aroma of red fruit, strawberry and cherry on the nose, with notes of bay, cedar wood and blonde tobacco. Lively on the palate, rich and long finish.
Food Pairing
This wine is an excellent match with grilled hangar or skirt steak with chimichurri sauce
Technical Data
GRAPES: 100% Cabernet Sauvignon
PH: 3.65
ACIDITY: 5.5 g/l
ABV: 14%
AGING: 50% of the wine is aged in lightly/medium toasted French oak for 12 months. It is aged in bottle for 6 months to get round tannins.
Unique Selling Points
  • 100% Estate Grown
  • Grapes come from Luján de Cuyo and Uco Valley in Mendoza
  • Each vineyard receives Terroir Management® treatments

About the Grape

Cabernet Sauvignon
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
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