The grapes to produce Malbec Estate Doña Paula were hand-picked, prior to a gentle destemming without crushing the berries. A cold, pre-fermentation maceration was carried out. Fermentation took place at low temperatures, followed by a post fermentation maceration of 15 to 20 days, extracting colour, flavour and fine tannins. Malbec Estate Doña Paula was then racked to first, second and third-use French oak barrels for a period of 12 months.
The grapes were sourced from two of Dona Paula’s best estate vineyards: Finca Alluvia in Gualtallary, situated at 1,350 metres above sea level and Finca Los Indios, located in Altamira, Uco Valley at an altitude of 1,100 metres. The soils are stony in the first location and sandy loam in the second, but both have a high calcareous content. This Malbec displays the characteristics of its cool climate origins and the wide diurnal temperature differences. The daily diurnal temperature range is excellent for the production of quality grapes; the nightly cooling-off extends the ripening period, allowing the grapes to develop rich varietal characteristics while retaining balancing acidity. The vines are grown on espaliers, using drip irrigation and the vineyards are cultivated using sustainable agricultural practices.
Doña Paula is a leading, modern winery at the forefront of exploring and investing in new, high quality wine regions in Argentina. Established in 1997, they own all of their vineyards covering 700 hectares. These vineyard sites are located in the best subregions within Mendoza including Ugarteche, Altamira, Gualtallary and Tupungato. The vineyards have always been cultivated using sustainable methods which helps to maximise the true expression of terroir, and in 2019 the winery was certified as a sustainably managed winery by Bodegas de Argentina. Continuous innovation in vineyard management ensures Doña Paula produces top quality wines from one year to the next.