Paraje Altamira, with its high altitude (4,000 feet) and cool microclimate, has become synonymous with world-class Argentine wine. The soils of Paraje Altamira are very diverse, with patches of sandy, rocky, silty, and limestone soils dispersed throughout the vineyard. At the moment of harvest, each soil profile imparts distinct aromatic and flavor profiles to the fruit – floral notes in the sandy patches, stony minerality in the rocky areas, dark fruits in the silty soils, and complexity from the limestone patches. The combination of these profiles lends excellent complexity to the final wine. From co-winemakers and co-owners Alejandro “Colo” Sejanovich and Jeff Mausbach (Mil Suelos), who like to call the Zaha and Teho terroir “refrigerated sunshine.”

Sourced from a small lot in the vineyard which has a rocky, limestone driven soil.
The harvest is micro-vinified in small 500kg plastic harvest bins. We use only natural yeasts. There are between 10-20% whole clusters in the ferment depending on the lot. Fermentation is slow and gradual, using only manual punching down as the cap management technique. Fermentation temperatures are kept low to preserve the delicate aromatic profile of the vineyard.