To produce the Malbec “Terroir” Uco Valley Altos Las Hormigas, grapes from different vineyards were vinified separately before being blended together. The grapes went through a vigorous selection process on a double selection table before being gently pressed. Indigenous yeasts began the fermentation which lasted 12 days and took place in stainless steel tanks at 24-28ºC. The wine was aged for 18 months before being bottled, 25% in large oak foudres and 75% in concrete. The wine was then aged for a further six months in bottle before release.
Fruit is sourced from the oldest part of the Uco Valley – vineyards in the sub-region of La Consulta and two areas in Tupungato. The soils are gravelly and alluvial. Vines are planted at high density to balance growth in low vigour, nutrient-poor soils and the grapes are hand harvested.
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.