Region & Vineyard

The Vineyard

The estate consists of 240 hectares in Tupungato, Uco Valley (Mendoza). The area has idyllic wine-growing conditions. The vineyard is situated on the foothills of the Andes at an altitude of 1200 meters/4000 feet above sea level which is among some of the highest worldwide and within the Mendoza region. Due to its location, Domaine Bousquet’s vineyard benefits from a cool climate and constant fresh air.

Climate

With rainfall averaging a scant 20 cm per year, water delivery to the vines can be well controlled. Irrigation is processed through a drop-by-drop system with pure mountain run-off, which creates lower pH in the grape, resulting in higher acidity, and more color in the wine.

Soils

Soils are sandy. Drainage tends to be excellent. Most soils are low in organic material due to elevation and climate, creating additional desirable vine stress.

Vines

The vineyard was virgin and was planted by Jean Bousquet after its purchase in 1997. Once the vines reach their optimum ripeness, the grapes are picked by hand and gathered in small trays.

All these great attributes give the grapes the possibility to attain an optimum maturation without having to use pesticides or any other chemical products, hence allowing Domaine Bousquet to produce high quality and healthy organically grown grapes which are then transformed to high quality organic wines.

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THE WINERY

The philosophy of Domaine Bousquet is to focus on preserving the grapes high quality characteristics, which is why gentle handling of the fruit is the guiding principle of our winery.

The team working in our cellar is detail oriented, and strives to combine traditional with modern methods in order to produce high quality and modern style wines.

The cellar has a capacity of about 2, 5 million liters of premium wine that include stainless and cements vats, and French and American oak barrels.

Grapes arrive in small boxes to the receiving area, where they are hand-sorted before going to the destemmer. After a gentle destemming, the fruit is then sent to tanks for maceration and then fermentation for 30 days approximately. The fermentation is carried out with selected yeast at a controlled temperature.

A malolactic fermentation follows for the reds.

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