CELLAR & VINEYARDS

Our farms are distributed in the East and West Zones to maximize the quality of production. They add up to 40 hectares with vines that are between 20 and 40 years old.

HARVEST PROCESS

In the Eastern Zone, the harvest begins the last week of January for the white varieties and the second or third week of February for the red varieties.

While in the West Zone we begin to harvest the second or third week of March.

The grape harvest is carried out manually in 20 kg. containers that are poured into plastic boxes (bins) until they are filled with about 400 kg. of grapes of the same varietal.

The bins are transported in trucks to the warehouse for the grinding and vinification process.

All the collection and preparation of the wine is under the strict supervision of our winemaker Andrés Mariano Albarracín (former winemaker of Catena Zapata)

MAKING WINE

In the winery we carry out a rigorous selection of the best bunches on a conveyor belt and to take them to a grinding process (destemmed)

Subsequently, the must is sent to stainless steel tanks or masonry pools of 20,000 or 30,000 liters. There, the cycle is completed with the alcoholic fermentation process that lasts approximately 10 days at a controlled temperature between 24 ºC and 28 ºC.

The art and experience of our winemaker leads him to choose the best moment and combination of varietals (blend) to ensure a quality wine with a more fruity, elegant and fresh character, unique due to the characteristics of the soil of our vineyards and our process elaboration.

Bottling is automatic to guarantee that we maintain the quality defined in each blend.

The terroir of our vineyards

and the delicacy in the art of its elaboration

make ANTARA a UNIQUE WINE