Vineyards that touch the sky. In 2003, Argentinian businessman H. Ward Lay laid the foundation stone for Andeluna. His family already played a significant role in the Argentinian beverage industry; his father was, after all, the founder and CEO of Pepsico. H. Ward Lay's vision is to reach the pinnacle of Argentinian wineries with his collection of premium wines. Andeluna Cellars is located at an altitude of 1,300 meters in the Tupungato Valley, Mendoza, at the foot of the Andes. This state-of-the-art winery is surrounded by 70 hectares of its own vineyards. Winemaker Silvio Alberto is advised by none other than Michel Rolland, the icon of French winemaking. The wines are classified into three quality categories based on strict selection criteria. There is the basic Andeluna range, then the reserve qualities, and in the premium area, the Grand Reserve line.
Harvest takes place when the grapes are perfectly ripe. This happens early in the morning, when the grapes are transported to the cellars in small boxes. Maceration then follows for ten days. Each grape variety is vinified separately and matured for at least twelve months in new French oak barrels. The juice is then combined and matured for another six months in oak barrels, allowing the unique characteristics of each variety to be developed.
After almost two years, we can finally enjoy the Pasionado Cuatro Cepas. The aroma reveals hints of blackcurrant, strawberry, chocolate, and black tea. The flavor is very powerful and complex, with notes of plum, raspberry, and vanilla, as well as a hint of tobacco, oak, chocolate, and so on.
Argentina
