Bodega del Desierto S.A.

Alem 855 6th floor, 1001 Buenos Aires
Argentina
Telephone +54 11 43140744
Fax +54 11 43115286
info@bodegadeldesierto.com.ar

This company is co-exhibitor of
Consejo Federal de Inversiones

Hall map

ProWein 2018 hall map (Hall 9): stand A68, stand B68

Fairground map

ProWein 2018 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.04  SOUTH AMERICA
  • 01.04.01  Argentina
  • 01.04.01.03  PATAGONIA
  • 01.04.01.03.03  Alto Valle del Río Colorado

Alto Valle del Río Colorado

Our products

Product category: Alto Valle del Río Colorado

PAMPA MIA

Cabernet Franc
—Vivacious, young and if we can be so bold – sexy.
Gorgeous combinations of notes come together in a line as rich as it is fun.

DESCRIPTION

Variety: 100% Cabernet Franc
Vintage: 2015
Appellation: Patagonia Argentina 
Enologist: Sebastián Cavagnaro 
Enological Advisor: Paul Hobbs

TASTING NOTES
To the eye: a gentle tones of pale rose and salmon.
Nose: hints of cherry break through an initial encounter with pomegranate.
Palate: smooth and friendly presence with a prolonged lingering character and a personality all its own.

VINEYARD NOTES
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 90 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm

VINEYARD REPORT
Pruning was conducted in July, leaving shoots with two buds 12 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. Two grape clusters were left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.

WINEMAKING REPORT
Grapes are machine harvested during the cool of the night and processed early morning to ensure the fruit remains cold and fresh. Harvested berries are sent to the pneumatic press and the cold juice is extracted as quickly as possible and immediately moved to a pre-chilled stainless steel tank. Juice is gently racked off lees to stainless steel tanks. Reductive handling of the must is used for winemaking. Fermentation starts at low temperatures with selected yeasts.

WINEMAKING ANALYSIS
Alcohol: 14.2% | total acidity: 6.4 g/l | residual sugar: 3.8 g/l | pH: 3.3

BOTTLING
August 2015
500ml bottle

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Product category: Alto Valle del Río Colorado

DESIERTO PAMPA

Viognier
—Refined, but with its feet on the ground.
Subtle, nuanced, and full of character. The kind of wine you’ll find hard to keep on the top shelf.

DESCRIPTION

Variety: 100% Viognier
Vintage: 2014
Appellation: Patagonia Argentina
Enologist: Sebastian Cavagnaro
Enological Advisor: Paul Hobbs

TASTING NOTES
To the eye: soft, pale yellow with occasional glimpses of emerald green when held to the light.
Nose: a bouquet of fruit and harvest vegetables pair with field herbs, pear and peach while still making room for trademark notes of caramel.
Palate: easy to drink, pleasantly sweet with an acidity that provides nerve and freshness.

VINEYARD NOTES
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 40 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm

VINEYARD REPORT
Pruning was conducted in July, leaving shoots with two buds 12 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. Two grape clusters were left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.

WINEMAKING REPORT
Grapes come to the winery within one hour of harvested. Grape clusters are selected and whole clusters are sent to the pneumatic press. Oxidative handling is used for winemaking.
Pressed must is placed in stainless steel tanks where, after separation of lees, fermentation starts. Aged for 3 months in French oak.

WINEMAKING ANALYSIS
Alcohol: 10% | total acidity: 9.4 g/l | residual sugar: 125 g/l | pH: 3.2

BOTTLING
November 2014
500ml bottle

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Product category: Alto Valle del Río Colorado

DESIERTO25

Cabernet Sauvignon
—An everyday kind of luxury.
Wines designed to bring something approachable, homey and lush to your ‘everyday’.

DESCRIPTION

Variety: 100% Cabernet Sauvignon
Vintage: 2013
Appellation: Patagonia Argentina
Enologist: Sebastián Cavagnaro
Enological Advisor: Paul Hobbs

TASTING NOTES
To the eye: archetypically Cabernet Sauvignon with an ardent and penetrating burgundy.
Nose: initial acidic notes of red fruit like currants and semi-ripe cherries give way to hints of tree bark and foliage.
Palate: an almost autumnal earthiness is enhanced by a balanced fruit driven elegance.

VINEYARD NOTES
Vineyard orientation: North to South
Soil description: sandy, deep, with variable content of stones
Training system: double-sided cordon trellis training
Irrigation system: drip
Yield: 90 qq per hectare
Climate: continental, arid, ranging from moderate to cool
Thermal amplitude: 18°C
Average annual rainfall: 180 mm

VINEYARD REPORT
Pruning was conducted in July, leaving shoots with two buds 12 cm apart per plant. Shoot thinning was performed early, when shoots were 20 cm long. Two grape clusters were left per shoot, removing any entangled clusters. Fruit thinning and de-leafing were performed immediately after fruit formation (bunches begin to hang) and then again 30 days before harvest. De-leafing was performed on the east side of the canopy only, at cluster height.

WINEMAKING REPORT
Grapes arrive at the winery no later than an hour after harvested. Selected berries are introduced in the stainless steel tanks from above, simulating the effect of gravity. The must is cold macerated at 10°C for three days. On the fourth day the must is inoculated with selected yeasts and cooling is suspended. Extraction via management of the cap is performed twice daily. Fermentation temperatures reach a maximum range between 25° and 28°C. On the tenth to twelve day the fermenter is drained and pressed. The malolactic fermentation then commences at 20°C. Aged for 9 months in French and American oak.

WINEMAKING ANALYSIS
Alcohol: 14% | total acidity: 5.8 g/l | residual sugar: 3 g/l | pH: 3.6

BOTTLING
November 2014

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About us

Company details

In 2001, a team of Argentine entrepreneurs with a budding interest in wine was justcrazy enough to see the raw and untapped potential in the soil of the Alto Valle del Rio Colorado region, located in the northern part of Patagonia. Their vision was complemented by a qualified and courageous group of experts – all with the same pioneering spirit. Together, they would go onto set up shop in a small town named 25 de Mayo, in the province of La Pampa. After listening to and learning from this unique and challenging landscape, the first stages of Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, and Chardonnay vines were planted.
In 2003 Malbec, Pinot Noir, Sauvignon Blanc and Viognier varietals were added, bringing the vineyard’s scale to a full 140 hectares. The group brought in oak barrels from France and The United States, and set up a facility that now measures out to 2,500 square meters dedicated to both production and storage and has a crushing capacity of almost 1.5 million kilos.
Bodega del Desierto loves surprising people and has been proudly exceeding presumptions on Patagonian desert viticulture ever since the release of their first group of wines back in 2004.

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