Our winery offers you the opportunity to taste one of the best wines in a unique location with a fascinating panoramic view towards its vineyards. Which are characterized by offering proportionally Malbec, Cabernet Sauvignon, Cabernet Franc and Merlot varieties within the 140 hectares of surface.

At the Vines & Lodges winery, located in Villa Yacanto, you can harvest grapes or check your winemaking skills with renowned experts from around the world. We have a team of professionals who will accompany the wine creation process and the personalization of labels to make your dream come true. Throughout your tour we will share with you the magic and warmth of Argentina.

The winery is open to the public and offering the possibility of visiting owr facilities through guided tours that include wine testing.

Enjoy the sublime experience of drinking good wine accompanied by a grilled eye steak scented with rosemary while the conversation comes and goes, much better with an exclusive after-dinner bottle. And later, the walk between vineyards with the air of the Cordoba mountain ranges.

The usual is the harmonized menu with advice from the winemakers. It also offers the combination of fire cooking techniques such as embers, rotisserie and flame; and ovens, where steaming cakes or meats come out. The organic products from the garden itself and the native ingredients of the region are the perfect complement in our kitchens.

Wine Making Processes

The vintage

In Argentina harvesting the grapes is usually carried out between the months of February and March. Nevertheless, when the grape is picked it has to show a suitable state of maturation in order to extract the highest quality from it.


This process consists in separating the grapes from the rest of the cluster, this is known as stalk. The objective of separating the grapes from the branches and leavesavoiding  bitterness to the broth during maceration.


After the cluster is shelled, the grapes are passed through a treadmill to break the skin of the grape. This is how the juice is extracted to facilitate the next step, but it should not be squeezed too much to avoid breaking the seeds of the grapes, which would add bitterness to the broth.

Maceration and fermentation

The extracted juice will be kept at a controlled temperature for a few days, allowing fermentation and color. In these tanks and through its own yeasts, the alcoholic fermentation process begins since the sugar from the grapes transforms into ethyl alcohol. This process duration depends on the type of wine and must take place at temperatures not exceeding 29ÂșC.


As the solid product of fermentation still contains large amounts of wine after uncovering (action that consists of separating the wine from the solid parts of the grape), it is pressed to extract the liquid. The solid remains derived from pressing are used to make pomace and other products.

Malolactic fermentation

The wine obtained during the previous steps is again subjected to a new fermentation process. Through this process the acid character of the wine is lowered and it is much more pleasant to consume.

The aging or aging process is one of the most important points for making a wine. In this process, the wine is introduced into its barrels so that it acquires aromatic notes that can be distinguished during the tasting. During the stay in the barrels, the wine evolves and develops different characteristics.

While the wine rests in the barrels, two additional jobs are carried out to remove impurities and sediments, such as racking and clarification.


A second part of the aging period takes place in bottling. During this time the wine evolves and assimilates the oxygen that is introduced into the bottle.

In short, roughly these are the steps that are usually followed to make wine, although we have our own secrets and personal touch.