A textured, high-altitude Uco Valley white marrying classic Rhône varieties with crisp Andean mountain freshness.
| Grape |
Marsanne, Roussanne, Viognier |
| Style | Dry, White, Full Bodied, Rich, Minerality, Textured, Stone and Citrus Fruits, Oak Aging, Food Friendly, Elegant |
| Country | Argentina |
| Region | Uco Valley, Mendoza |
| Volume | 75cl |
| ABV | 13% |
| Dietary |
Tasting Notes & Food Pairings
Pale straw with golden glints in the glass. The nose opens with ripe yellow peach, quince, and wild chamomile, backed by dried herbs, beeswax, and a light touch of crushed almond from gentle lees contact. On the palate, it has genuine weight and a lovely, wax-smooth texture, but never feels heavy. A deliberate five days on grape skins gives it subtle grip and savoury depth, while the cold mountain air keeps the finish clean, dry, and distinctly mineral.
This has the body and structure to stand up to richer dishes where a lighter white might get lost. Try it alongside roast chicken with garlic and tarragon, pan-fried pork chops with braised fennel, or a creamy butternut squash risotto.
About the Producer
Matervini is the relatively new wine adventure of Santiago Achával and Roberto Cipresso.
It was born in 2008, in an attempt to answer the question “what’s next after Malbec?” Our answer was, “More Malbec! From different places, with different personalities.” This venture shows how very different wines from completely different terroirs can be born from the same grape variety. Matervini travels the long path that goes from traditional to unexplored areas, from young to old geologies and from alluvial to non-alluvial soil structures - like those of the Pre-cordillera. All along this road, wines with unique personalities emerge as different expressions of nature.
Producing only 40,000 bottles across all of their wines, the journey is one of exploration and testing the boundaries of what can be achieved, growing grapes in both traditional and new areas, on old and ‘new’ geological platforms, soils from 40 to 450 million years old. Matervini’s base is Los Chacayes in the Uco Valley, nudged up against the Pre-Cordillera of the Andes, but winemaking takes the team to a wide variety of locations. Sustainability is very important here too, and Matervini is a pioneer in using only renewable energy sources; all organic waste is composted and returned to the vineyards; all electricity and heat is generated by solar panels.
Vineyard & Winery
Viticulture: The fruit is grown in Los Chacayes, high in Mendoza’s upper Uco Valley at around 1,200 metres above sea level. Up here, intense high-altitude sunshine thickens the grape skins and ripens the fruit evenly, while severe temperature drops after sunset lock in high natural acidity. The vines sit in lean, free-draining alluvial soils dense with river stones, gravel, and sand, naturally curbing vigour and concentrating flavour.
Winemaking: Marsanne, Roussanne, and Viognier are hand-harvested and co-fermented together. The crushed grapes spend five days on their skins prior to fermentation, imparting savoury texture, aromatic complexity, and a faint phenolic grip. The wine is fermented using indigenous yeasts and matured on fine lees for around 11 to 12 months in neutral French oak barrels and concrete eggs, keeping oak flavours discreet and letting the stony Andean character lead the way.