To produce the Malbec Reserve Mendoza Finca Flichman Caballero de la Cepa the hand-picked grapes underwent a cold maceration for two days at 10°C. Fermentation took place in stainless steel tanks at 25°C, with regular open and closed pump overs performed. After 12 days, the wine underwent malolactic conversion. 80% was aged for six months in 225-litre, third-use French oak barrels, and spent a further three months ageing in bottle before release.
Grapes for the Caballero de la Cepa wines are sourced from Tupungato in the northernmost subregion of the Uco Valley. This site is characterised by its sandy loam soils and the vineyards sit at high altitudes – 1,100 metres above sea level – meaning that there are large temperature differences between day and night. This extends the growing season and helps to retain freshness and finesse in the wines.
Finca Flichman was founded in 1910 by Polish immigrant Don Sami Flichman. He purchased property in Barrancas (southern Maipú) and planted vines in rocky, well-drained plots situated along the Mendoza river. It was Sami’s son Isaac who first began to make fine wine at the estate, including Caballero de la Cepa, one of the first high-quality wines that garnered international awareness for premium Argentinian wines. Sogrape Vinhos purchased Finca Flichman in 1998, and invested heavily in restoring the vineyards and equipping the winery with modern equipment. The original Barrancas vineyard remains among their 400 hectares of vines, which also includes the higher altitude Tupungato vineyard. Today the wines are made by Rogelio Rabino, who works closely with consultant and renowned winemaker Alberto Antonini.