Pale yellow with greenish highlights, Bodega Urqo Mirador Chardonnay opens with aromas of lemon, pear, and white peach, layered with subtle oak complexity and the minerality of bottle evolution. On the palate, it's fresh and creamy with medium acidity that carries the wine beautifully through to a balanced finish. The textured mouthfeel and elegant structure make it an excellent match for creamy sauces—particularly with fish or poultry. A wine that rewards both immediate enjoyment and careful contemplation.

About the Producer

Not far from the mountain town of Tupungato, the Urquia family have invested in 300 hectares of desert soils shadowed by the immensity of the Argentine Andes. The winery's name, Urqo, elegantly merges the family's surname and the Uco Valley. Urqo's vineyards spread across Los Chacayes and Tupungato districts and benefit from this raw exposure. The high UV and the mean, sandy soils of the desert environment are ideal for producing characterful fruit. The bodega itself is minimalist, a clean white structure designed, in simple terms, to best convey the essence of these grapes.

The wine labels reflect owner Loli Urquia’s deep respect for the earth’s natural energies. Alongside young Uruguayan winemaker Leo Pisano, the small team are overseen by the consultative presence of affable local legend Daniel Pi. Their collaborative efforts yield wines with the aromatic purity of the Andean air and a pronounced mineral quality. This energy and perfume belies the austerity in which they are grown.

Respect, care, and grow is the vision of Bodega Urqo. They want to carry forward the ideas of environmental care, renewable energy, good practices and of caring for people, in everything they do both in the winery and on the farm. They work organically in the vineyard with formal organic certification on the horizon for some labels.

Vineyard and Winery

From the Los Chacayes area of the Uco Valley; with an average height of 1,200 masl, The soil is of alluvial origin with low fertility and good drainage. The harvest is carried out in two passes, the initial pass to gather grapes with greater acidity, and a second harvest 15 days later, to obtain fruit with greater varietal characteristics. Fermentation takes place in stainless steel tanks and a portion in 500 liter French untoasted oak barrels where it is left for at least 8 months. They then blend, filter and bottle.