{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer YTAwMDI1NGQwMjJlZTZmZjgxZWFjODY3NWJkYWRkMTMwMTRkNmQyYzg5MGZhMWJiZTAwMDRjMDI1MWEzYjZkNw","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}

Andeluna Argentina: ‘Vines touching the sky’

A decanter.com promotion
Andeluna situated in Gualtallary (Uco Valley) offers wines with intense color, aromatic expression and structure reflecting its terroir. Manuel González (Chief-winemaker) highlights the use of wild natural yeast in the wines.

A decanter.com promotion

Andeluna is situated on close to 200 acres above 1300 meters, in Gualtallary, Tupungato in the Uco Valley in the province of Mendoza. The wines from this small region, coming from a very mild area of Mendoza, offer a distinctive feature for their exceptional intensity in color, aromatic expression and structure. However, the interest in Gualtallary is not so much in its climate, but in its soils. In between rocks, through sands, from time to time there is limestone. This calcareous soil makes the difference: there you find the structure.

These soils which are hard to penetrate make it difficult for the roots of the vines to find depth and thus, they are not fertile. This produces wines with great concentration. For this reason, it is the terroir chosen to create original wine of great personality, where the mildness of the climate and the mineral characteristics of its soils dominate.

Manuel González, Chief winemaker at Andeluna, highlights the way they work the vineyards by making use of wild natural yeast. This is a growing trend in Uco Valley winemaking practices, where the main objective is to prioritize native micro flora instead of commercial yeasts.

Although it involves more risks and more focused on enological tasks, this practice is becoming a growing tendency. What is more important is to save the great potential of the indigenous flora present in the vines, that during fermentation translates into major aromatic complexity and into a minor necessity of incorporating nutrients and other additives. All this leads to minimum intervention winemaking. However, making good wine with wild yeast takes a watchful eye and informed decision making.


Bodega Andeluna brings more interesting news: the incorporation of Hans Vinding-Diers, as consultant enologist. Hans is one of the most recognized worldwide professionals in the wine industry. The main challenge he faces when incorporating as consultant is to work on our three lines: Pasionado, Altitud and Andeluna 1300.

One of the reasons why he accepted Andeluna´s proposal, is Gualtallary, where Manuel González has been working so hard together with his team. This unique terroir is, undoubtedly, where Hans will put his knowledge of different soils and his vast experience at work. This will maximize the quality of Andeluna´s wines in order to create new lines to introduce them to increasingly more demanding new markets.

Latest Wine News