Premium wines come from great terroir
- Martino wines owns 7 hectares of its own vineyards in Agrelo, Lujan de Cuyo; one of the most prestigious wine regions in Argentina for the production of Malbec and the development of Premium wines.
These vineyards date back to 1926, one of the oldest in the region, producing exclusively Malbec grapes, having generated the best wines in the area that are recognized worldwide.
Soil Type: Clay loam
Vineyard altitude: 980 meters above sea level
Vineyard age: Since 1926
Irrigation: Flood irrigation
- The winery also has 47 hectares in Barranca Maipu. 38 planted with various varieties of grapes in 1996.
This area is characterized by the presence of stones on the surface, due to its proximity to the Mendoza River.
The varieties present are: Chardonnay, Syrah, Cabernet Franc, Cabernet Sauvignon and Malbec.
Soil Type: Deap stony with sandy loam texture.
Vineyard altitude: 720 meters above sea level
Vineyard age: Since 1996
Irrigation: Drip irrigation
Attilio Pagli: He is one of the most recognized and prestigious Italian winemakers in the world who has been advising Martino Wines since 2013.
He is a specialist in autochthonous varieties in his country such as Sangiovese and a forerunner of Argentine Malbec. Despite having received more than five times 100 points with Robert Parkers, he believes the Terroir’s personality is what inspires his dedication to oenology.
Sergio Montiel: He is the chief winemaker at Martino Wines. In 2012 he obtained a Great Gold Medal with Ca ‘de Vino and one of the participating oenologists of the multi-award-winning American documentary The Rise of Argentine Malbec. Among his favorite varieties, the production of Cabernet Franc stands out.
Good to know
Environmental, Social, and Governance (ESG).
Sustainability at Martino Wines
Sustainibility CodeRespect the vines, listen to the environment and control every step from the grape growing to the bottling.
Sustainability Key Points Martino Wines
- Currently working on developing to certify good manufacturing practices.
- Emphasize working within the vineyards and within the winery with the least possible environmental impact.