Malbec Reserva

Consider pairing Los Helechos Malbec Reserva with a grilled ribeye steak topped with a blackberry and balsamic reduction. For a delightful twist, one may also serve it with a hearty game-venison stew infused with red wine reduction. The bold and earthy flavours of venison, complemented by the richness of root vegetables and aromatic herbs, create a perfect synergy with the wine's full-bodied and persistent finish.

In 2011, Argentinean wine producer Los Helechos ventured into the high-end market, strategically siting vineyards in the Uco Valley. Careful selection of vineyards with essential characteristics laid the foundation for premium quality wines. In pursuit of excellence, the acquisition of a 1969 winery in El Peral, featuring 1950s architecture (90% cement, 10% stainless steel), was adapted for optimal layout in crafting premium wines. The inaugural moment occurred in 2012 with Los Helechos' first harvest, marking the beginning of a rich history with 54 consecutive vinifications. Nestled at 1,400 meters in the Uco Valley, Bodega Los Helechos benefits from exceptional grape cultivation conditions surrounded by towering peaks. The vineyard's story is intricately tied to the natural richness of the Uco Valley, where native ferns, remnants of the Andes Mountain Range formation, contribute to the valley's natural wealth alongside streams. Guided by Marcelo Parolaro and Ángel Mendoza's oenological expertise, Bodega Los Helechos is led by a passionate team dedicated to developing exceptional wines that highlight the unique characteristics of the land.

The Uco Valley, characterized by stony soils and irrigated by meltwater from the Tunuyán and Tupungato rivers, spans altitudes between 850 and 1,200 meters, reaching even 1,700 meters in the foothills. The region experiences an average temperature of 14°C with a significant day-night temperature range, complemented by over 250 sunny days a year, minimal rainfall, and optimal conditions for vine cultivation.

Ageing takes place 60% in stainless steel tanks and 40% in first-use French oak barrels for 10 months. Stored in bottle for 6 months.

Manual harvesting in boxes. Manual selection of bunches and berries. Pre-fermentative cold maceration at between 8°C and 10°C. Temperature controlled fermentation.