Our small-batch, handcrafted wines are the product of an extensive, hands-on process: Each grape is meticulously harvested and sorted by hand, then aged in stainless steel tanks and fine French oak barrels through the final blending stage-all to ensure every bottle is worthy of the "super premium" label.
All wines are made with low yield, super premium quality farmed grapes. Our berries undergo a very delicate process on their journey to becoming excellent wines. Together with our expert viticulturists, we decide when the time is right to bring in picking crews. A 50% "green" harvest-removing green, immature clusters to promote ripening ensures flavors of the terroir are concentrated in the juice of the grape. Bunches are gathered by hand and brought to the winery in 15 kilo bins.
At SignoSeis Vineyards, we take our time to make the highest quality vintages possible. This means twin sorting tables are used to
ensure only the best grapes make it to fermentation. The first table is used to remove leaves, twigs and other unwanted material;
the second enables individual workers to comb through the lot and extract the very best berries.
What whole grapes remain are then gravity fed into stainless steel fermentation tanks or, for ultra-premium wines, directly into oak barrels. Manual punch downs (pushing skins, pulp and other goodness floating on the surface back down into the fermenting juice), extended maceration periods and other specialty methods are used to deepen colors, textures and aromas.
The result is a collection of artisanal wines bursting with flavors unique to one of Argentina's most remarkable vineyard estates.
Our winemaking consultant is known the world over as one of the greatest winemakers in modern history.
Has been heavily awarded by Wine Advocate and Wine Enthusiast.
Is the chief agronomist who oversees the vineyard and helps us determine when the time is right to harvest.
Our sommelier oversees all blending sessions and barrel tastings.