To produce the Malbec Clásico Mendoza Altos Las Hormigas grapes from different vineyards were all harvested by hand and vinified separately. After a careful double sorting process, the grapes were gently pressed and fermented with indigenous yeasts, in order to express the character of each vineyard. Fermentation took place in stainless steel tanks for 10 days at controlled temperatures of between 24°C and 28°C. Each tank was tasted three times a day to determine what was needed, and the wine then blended. Finally, it was aged for a minimum of nine months in concrete vats, with no oak seen.
The fruit for the Clásico is sourced from vineyards in Luján de Cuyo (70%) and the Uco Valley (30%). The region has a semi-desert climate with hot days and cool nights, which allows the grapes to ripen beautifully while still retaining good levels of acidity. The soils have a fine silt-sandy texture that provide good drainage and encourage deep root development, assisting the vines in coping with the intense summer heat in Mendoza.
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.