Experience a robust blend of Cabernet Franc and Malbec with Mauricio Lorca Natural, one of the best made Natural Wines we have tasted. A deep, red-hued wine offers an intense aroma of ripe red fruit and a sweet, harmonious finish. Pairs perfectly with different types of cooked meat or can work with strawberries and cream, with best results when served in a temperature range of 14-18°C.

About the Producer

The story goes back to 2003, when Enrique Foster, amazed by Malbec, summoned Mauricio Lorca to begin working together. The winemaker then takes charge of the entire production under both brands from the winery located in Perdriel, department of Luján de Cuyo. From that moment on, Mauricio Lorca has carried innovation as his flag, with a focus on new ways of living and viticulture. From premium wines without wood, this winery positions itself as a representative of the avant-garde, increasingly following the path of sustainability and being faithful to the expression of the terroir. 

They believe in teamwork and in the professionalism, commitment and responsibility of each person who is part of the winery. Trust is crucial, freedom is necessary, everyone is an artist in their area, adapting to the greater objective of showing the world their own way of making wine. The traceability of the winemaking process allows Bodega Foster Lorca to ensure quality in each of its products, from the grape to the bottle. The winery is proof that you can always go beyond an objective, innovating, dreaming, challenging and staying in constant movement and development.

Vineyard and Winery

Vineyards located in Finca los Inicios in the Valle De Uco, Mendoza at an altitude of
1,050m. The Heterogeneous soils of alluvial origin are poor and calcareous. In other sectors there are deeper soils with higher moisture retention and organic contents. High trellising is used and there is a drip irrigation system. The climate features a wide temperature range between 12º and 27º C between day and night which is cooler than average temperatures in other places in the Uco Valley.

Grapes were selected cluster by cluster. Mostly natural fermentation but during the fermentation process another type of yeast is added together with fermentation nutrients. This allows alcoholic fermentation and malolactic fermentation to happen at the same time. Traditional winemaking to finish, before the wine goes directly into the bottle. No Sulphur has been added, only naturally occurring SO2 exists within this wine.