Friends and business partners Alberto Antonini and Antonio Morescalchi have come a long way since they were impressed by Mendozas vineyards on their first visit in 1995. They have gone from being youthful interlopers to one of the countrys leading producers, as well as being pioneers of a more elegant style of Malbec.

Alberto and Antonio work very closely with Pedro Parra (widely regarded as the South American expert on soil and vineyard mapping) in order to identify the best locations to grow their grapes. Digging and probing each corner of Mendoza, they have discovered outstanding sites and aim to reveal their distinct characters through their wines. From Lujn de Cuyo they obtain fine tannins, concentration and a dark purple colour, whereas the calcareous, high-altitude sites of Vistaflores, Altamira and Gualtallary each bring distinctive perfumes and mouth-filling textures.

A biodynamic approach in the vineyard, as well as minimal intervention in the winery including natural yeasts, a move from oak to concrete for the Malbec Clsico as well as the use of large, neutral oak for ageing the single vineyard wines are practices dictated by Altos Las Hormigas philosophy to ensure the wine stays true to its place of origin. Their combined wealth of experience as a winemaking team, as well as their never-ending experimentation and desire to produce the best wines that Argentina can offer, has made Altos Las Hormigas a Malbec specialist, with a reputation as one of the countrys top producers of this variety.

Vineyards

The certified organic grapes are sourced from high-trellised vineyards in Lujn de Cuyo, which sit at 800 metres above sea level, lending the wine its fruit-forward character. This area sees hot days and cool nights which aids in developing intensely aromatic fruit. The soils here are described as ‘fresh’ as they are mostly comprised of fine, silty-sand, and only 10% stone, and as a result have excellent water drainage. These soils also allow for deep root development which assists the vines in resisting the heatwaves which are common in Mendoza.

Vinification

The wine was vinified in 200 hectolitre stainless steel tanks at a controlled temperature of 23C for 15 days, with daily rack and return to achieve a gentle extraction of the delicate berry aromas. The wine was aged in concrete tanks and received no oak treatment in order to preserve freshness and represent a pure expression of the Bonarda grape. After bottling, the wine was aged for three months prior to release.

Tasting Notes

Deep ruby in colour, this wine is full of spicy aromas with notes of pink pepper, olives, and eucalyptus complemented by fig and plum aromas. The palate has a rich mouthfeel accompanied by textured tannins and an integrated acidity with a delicate spiced finish.

Delicious paired with grilled meats.