The mountains’ altitude, the sand and the calcareous soils, the cold nights, the La Cautiva terroir (Gualtallary) and the old vineyards which are part of the province’s history are core elements of Michelini I Mufatto at the Uco Valley.
The La Cantina wine cellar, located in Tupungato, is also known as “the Wine Atelier”, to make reference to a place of creation, a free space focused on the constant quest for improvement and growth in every vineyard and plot.
Our winemaking method involves reinterpreting the classic wines of Mendoza: fermentation in wooden or concrete barrels and ageing in foudres.
All fermentations are conducted in recovered antique French oak barrels and in 2000-litre concrete amphoras. Noble materials producing noble wines.
Ageing plays a central role, since all wines are grown in barrels, tanks and foudres that are the result of a comprehensive selection from the best cooperage at a global level.
This is Tupungato’s most western winemaking region, situated in the north-west area of the Uco Valley. Its soils are alluvional; never-ending landslides down the mountain, which settle in the soil in a sedimentary manner, leading to the formation of rock deposits of granitic, basaltic and calcium carbonate nature. After that, the wind blows sand to begin forming several layers and thus cover the ground. Situated right next to the Andes mountain range, this an extremely cold region, a factor that, together with soil composition, provides the wines born there with a very clear identity.
FINCA LA CAUTIVA
A unique vineyard located in Gualtallary, specifically in an area that bears its name, “La Cautiva”, extremely cold, classified into Winkler Index’s climatic category 1B.
The estate is established in the mythical street La Vencedora, with an altitude of around 1450 in its lower area, and 1590 m in its higher area. It is characterized by its extremely calcareous and stony soils and some sand, where a pure calcium carbonate profile stands out. Its wines achieve a highly special identity, with floral and mineral notes and an elegant palate of great texture and complexity.
BALSA DE PIEDRA BLANCO
Tupungato – Semillón
A variety made from a very traditional grape variety from Tupungato. Fermented with native yeasts and peel during the first days, after which it is pressed and poured into stainless steel tanks, where fermentation begins, followed by a gentle pressing and bottling process.
BALSA DE PIEDRA TINTO
Tupungato – Red Blend
A generic wine made from grapes traditionally planted in Tupungato, aimed at expressing the region’s history. The different varieties are co-fermented with native yeasts in concrete tanks (30% whole bunch), and the wine is subsequently aged for 6 months in used barrels.
Gualtallary, Tupungato – Cabernet Franc – Malbec
A town wine that combines grapes from Gualtallary and regions with different soils and temperatures. Grapes are co-fermented in wooden barrels with native yeasts, and the wine is aged in French barrels for 18 months, followed by bottle stowage for a minimum period of 6 months.
El Peral, Tupungato – Semillón
A wine made from select plots from a 120-year-old estate, one of the few which was founded by then and is still operating in Mendoza. Once harvested, grapes are fermented with their peel (50%) in 1000-litre oak foudres, where wine is aged for two winters. The winemaking process concludes with its gentle filtering and bottling.
Villa Seca, Tunuyán – Chenin
A wine born from select plots from a 50-year-old estate. Grapes are fermented with their peel in 1000-litre foudres, where wine is subsequently aged for two winters, followed by a gently filtering and bottling process.
La Cautiva, Gualtallary – Chardonnay
A wine born from select plots from Finca La Cautiva, whose vineyards are 15 years old. Grapes are harvested and subsequently macerated with their peel for five days. They are subsequent pressed and sent to 1000-litre oak foudres where fermentation takes place. After that, wine is aged for two winters, to be later filtered and bottled.
La Cautiva, Gualtallary – Malbec
A wine made at the La Cautiva area, fermented using foot treaded 100% whole cluster. Post-fermentation maceration from 1 to 4 months (depending on the year), followed by its ageing for two winters in 3000-litre foudres. The winemaking process concludes with its gentle filtering and bottling.
ÓLEO LA CAUTIVA
La Cautiva, Gualtallary – Malbec
A wine made from a select plot from Finca La Cautiva. Fermented using foot treaded 100% whole cluster, followed by post-fermentation maceration from 1 to 4 months (depending on the year). After this, the wine is aged in oak barrels for two winters. The winemaking process concludes with its gentle filtering and bottling.
“We make wines that reflect the soul of each terroir.”