The grapes to produce the Malbec “Appellation Altamira” Altos Las Hormigas went through a double selection process and were harvested into small concrete containers. Alcoholic fermentation began with indigenous yeasts at 26°C for 15 days. In order to maintain careful, gentle handling, pumping over was not used, instead the cap was rotated by manual pigeage throughout the fermentation. The wine was matured in 3,500 litre untoasted foudres for 18 months, and a further 12 months in bottle. There was a coarse filtration prior to bottling, to ensure that the quality of the wine was not interfered with.
The grapes are sourced from the alluvial terrace of Altamira, lying at 1,200 metres above sea level. Limestone covered pebbles and gravels occupy 85% of the soil volume, providing elegance and minerality in the wines. 3% of clay in the fine matrix allows the Malbec to express fresh red fruit flavours, as well as a delicate and elegant roundness on the palate.
The Altos Las Hormigas Estate born when the two friends and business partners Alberto Antonini and Antonio Morescalchi were impressed by Mendoza’s vineyards on their first visit in 1995 where they purchased 206 hectares (530 acres) in the rural township of Lujan de Cuyo. 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. 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 country’s top producers of this variety.