Producer >
Back in 1990 when Frenchman, Jean Bousquet, arrived on holiday in Argentina, there wasn’t a vine in sight in the Gualtallary Valley in Mendoza, as it was deemed to be too cold for viticulture. Nor was there any water above ground, electricity or roads but in Bousquet’s mind, with the region’s sunshine hours and cool nights, he had found the ideal terroir in which to produce high quality wines from organically grown grapes. Today, the vineyards cover 240 hectares, primarily on shallow alluvial soils of sand over limestone. Rainfall is very low but with abundant water from the Andes, a drip irrigation system ensures the vines get just enough. Harvest takes place by hand and after destemming, the grapes are fermented in stainless steel and cement tanks with the Premium Varietal range being also aged in tank and the Reserve and Gran Bousquet ranges in French oak barrels.
Viticulture >
Own Vineyards in Tupungato, Alto Gualtallary. By the
foothills of the Andes at 4000 ft. altitude. Temperature drop
during the night provides the ideal conditions for slow
ripening of the grapes and helps obtaining complex aromas
and flavors.
Winemaking >
Manual harvest by end of April. Careful hand selection of the
cluster and grapes. Cold maceration at 10°C for 72hs to 96hs.
Fermentation with selected yeast at a maximum temperature
between 25°C and 28°C for 12 days and 20 days of
maceration. 100% Malolactic.
Aged in French oak for 10 months.
Malbec
14.5
ARGENTINA
6
Not Set
Domaine Bousquet
Organic
Vegan
Biodynamic
Vegetarian 
Fact Sheet
