Dante Robino’s dream was born in his homeland, Piedmont, in northwestern Italy, and was taken in his suitcase to Argentina, along with the first Malbec and Bonarda grapes. In 1920, the production of red, white and sparkling wines began in Mendoza.

The Bodega seeks to obtain the best fruits provided by each land, reflecting an enormous plurality of characteristics in its wines. Between their own farms and associations with Malbec, Cabernet Sauvignon, Bonarda and other vineyards, they cultivate a total area of ​​400 hectares among the mountains. The exceptional geography of the region combined with contemporary production methods allows them to extract the highest quality from each grape variety.

The grapes are separated during grinding and then fermented at average temperatures of 25°C for around 10 days. Once completed, it goes to another container where controlled natural malolactic fermentation takes place, which softens the acidity and increases the complexity of the wine. The result is a young, fresh wine, with fruity aromas, a smooth finish and great structure.

Attractive red in colour with bright tones. Its aromas remind us of black fruits and ripe red fruits, such as plum and blackberry. It appears velvety and fruity.

Its bold fruit character and well-balanced structure make it an excellent match for grilled meats, especially Argentine beef. Additionally, it pairs beautifully with rich cheeses, hearty stews, and dishes featuring smoky or spicy flavours.