From winemaker Martin Dicuzzo, this project was born from the desire to showcase different sub regions of the Uco Valley without any alterations; Martin is fascinated by the fact that every vintage is a new opportunity to show different expressions of the same place. Magna Montis works with growers in these sub-regions, some of them with a vast background and family tradition, others young with new ideas and new methods that take the region’s viticulture to another level. All of Martin’s vineyard partners care for their vines as an “integrated circuit,” meaning with a keen attention to regenerating soil health and using only Andes mountain runoff as their source of water for irrigation. Plus, all treatments are organic and harvest is always performed by hand. In the cellar, Martin is moved by the need to show the new face of Argentina. He wants his wines to be as naked as possible, expressing where they come from with sulfur being the only “makeup” applied. Indigenous yeasts are always used, and in years of good phenolic maturity, Martin tends to use some whole bunches, always with very soft extractions more akin to the infusion of tea than the brewing of coffee. The wines ferment in a mix of stainless steel or concrete vats, and élevage occurs either in used French oak (225-500L) barrels or concrete.
Magna Montis translate to ‘Big Mountain’ in Latin in reference to the Andes, the world's longest continental mountain range stretching approximately 5,500 miles (8,900 kilometers) along the western edge of South America.
This partial carbonic-maceration Bonarda shows a different, fresher expression of the most planted grape varietal in Argentina. Bonarda has always remained in the shadow of Malbec in Argentina, but as a generally lower-tannin grape than Malbec that is rarely put in new oak, this grape is great for people who like fruit-forward profiles and varietal character. The name of this bottling of course refers to the wines of ‘Beaujolais Nouveau’ that are made in the same carbonic style. The fruit for this wine comes from the Arboleda vineyard in Tupungato (a sub-region of Mendoza) and is trained as a pergola on a high wire. This system helps to protect fruit from the intense Argentine sun, retaining acidity in the fruit
This blend is super juicy, fun to drink. Loaded with fresh berries (cherry, raspberry), a little spice, and a juicy, gulpable vibe. It’s light on its feet with zippy acidity and silky tannins.
Pair it with your favorite meat empanada, bacon cheese burgers, prosciutto, salami and Gouda cheese and good company.
Region: Valle de Uco, Tupungato (a sub-region of Mendoza), Argentina
Grape: 90% Bonarda, 10% Pedro Gimenez
Vintage: 2025
750 ml
From winemaker Martin Dicuzzo, this project was born from the desire to showcase different sub regions of the Uco Valley without any alterations; Martin is fascinated by the fact that every vintage is a new opportunity to show different expressions of the same place. Magna Montis works with growers in these sub-regions, some of them with a vast background and family tradition, others young with new ideas and new methods that take the region’s viticulture to another level. All of Martin’s vineyard partners care for their vines as an “integrated circuit,” meaning with a keen attention to regenerating soil health and using only Andes mountain runoff as their source of water for irrigation. Plus, all treatments are organic and harvest is always performed by hand. In the cellar, Martin is moved by the need to show the new face of Argentina. He wants his wines to be as naked as possible, expressing where they come from with sulfur being the only “makeup” applied. Indigenous yeasts are always used, and in years of good phenolic maturity, Martin tends to use some whole bunches, always with very soft extractions more akin to the infusion of tea than the brewing of coffee. The wines ferment in a mix of stainless steel or concrete vats, and élevage occurs either in used French oak (225-500L) barrels or concrete.
Magna Montis translate to ‘Big Mountain’ in Latin in reference to the Andes, the world's longest continental mountain range stretching approximately 5,500 miles (8,900 kilometers) along the western edge of South America.
This partial carbonic-maceration Bonarda shows a different, fresher expression of the most planted grape varietal in Argentina. Bonarda has always remained in the shadow of Malbec in Argentina, but as a generally lower-tannin grape than Malbec that is rarely put in new oak, this grape is great for people who like fruit-forward profiles and varietal character. The name of this bottling of course refers to the wines of ‘Beaujolais Nouveau’ that are made in the same carbonic style. The fruit for this wine comes from the Arboleda vineyard in Tupungato (a sub-region of Mendoza) and is trained as a pergola on a high wire. This system helps to protect fruit from the intense Argentine sun, retaining acidity in the fruit
This blend is super juicy, fun to drink. Loaded with fresh berries (cherry, raspberry), a little spice, and a juicy, gulpable vibe. It’s light on its feet with zippy acidity and silky tannins.
Pair it with your favorite meat empanada, bacon cheese burgers, prosciutto, salami and Gouda cheese and good company.
Region: Valle de Uco, Tupungato (a sub-region of Mendoza), Argentina
Grape: 90% Bonarda, 10% Pedro Gimenez
Vintage: 2025
750 ml
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