Our wines begin in the vineyard.

Starting in the spring we aim to make our plants vigorous, and we do this through proper irrigation and fertilization. That ensures top quality, active leaves that nourish and feed the grape bunches, yielding grapes that ripen to excellent scent, color and tannin.

Spring is also the season for suckering, selecting the most vigorous and well-positioned buds and eliminating the weaker ones and what are called “double buds.” This process serves to decrease the number of grapes per plant, thus improving illumination and ventilation and avoiding outbreaks of fungus-related diseases.

The last major task in the vineyard is the thinning of bunches. This takes place in late January, at the end of the veraisonprocess when the grapes change color, going from green to purple or black. This process entails selecting approximately 80% of the bunches with the best color, eliminating the other 20% and thus homogenizing the ripening of the grape to establish a reduced yield of between 45000 and 8000 kilos per hectare.

Finally, after adjusting the irrigation according to the weather conditions, weeks before the harvest a meticulous effeuillage process is carried out to favor ventilation and access to sunlight.

Tikal is our vino de terroir, a wine whose soul we hope vitally reflects the lands and vineyards chosen for each harvest. In vineyards like Altamira, Gualtallary, La Consulta  and Vista Flores , we  look for grapes that yield an intense purple-hued malbec, with juicy hints of plums and an unmistakable scent of violet. We use grapes from Agrelo, Ugarteche  for our vigorous and elegant cabernet  sauvignon, with its spicy and complex nature and sweet, fully ripened tannins. On arbors and using espaliers in the warmer lands to the east, near Rivadavia and Lunlunta, we grow our wonderful fruity, light yet frank bonarda. And in northern Argentina, at the altitude of the Calchaquíes valleys in Cafayate, we obtain our aromatic and wild Torrontés.