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    VISTAFLORES, VALLE DE UCO, MENDOZA
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    VISTAFLORES, VALLE DE UCO, MENDOZA 2
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    VISTAFLORES, VALLE DE UCO, MENDOZA 3
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    VISTAFLORES, VALLE DE UCO, MENDOZA 4
  • Oenology is one of man's most passionate activities.

    That passion is the origin of our wines.
    And what makes us different is our number one tool…
    Creativity. To know… To explore…
    To learn from each step we take, and to do something new…
    To be better producers and make a greater wine.

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    Cuchillo de Palo wines are the result of an exceptional vineyard located in Vistaflores, at the foot of majestic mountains. Our main objective is to capture and express, in anauthentic manner, the unique character of our terroir, without any pretensions. We strive to create wines that are truly enjoyable, placing emphasis on quality and uniqueness.

    We allow ourselves to explore and experiment with micro-vinifications, constantly seeking the ideal blend that reflects the different stages of evolution of our grapes. This passion for the art of winemaking is carried out by “El Nesti” (Ernesto Bajda), our talented winemaker, who allows himself to be free in a place he knows like the garden of his own home, and that we care for with the same attention to detail and precision as a Japanese garden.

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    VINEYARDS


    Located in Vistaflores, Tunuyan, in the heart of Uco Valley at 1054 meters above sea level. Silty loam soil, coming from calcareous rocks.

    Location

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    OUR WINES


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    CUCHILLO DE PALO

    MALBEC


    CUCHILLO DE PALO

    MALBEC


    Hand harvested on the second half of April. They were made by means of a cold maceration between 5 -8 degrees for three days. Elaborated by maceration at low temperatures. Fermentation in small stainless steel tanks and aging in French oak barrels.

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    CUCHILLO DE PALO

    CABERNET FRANC


    CUCHILLO DE PALO

    CABERNET FRANC


    Harvested by hand in the second half of April. Made by maceration at low temperatures and fermented at high temperatures in small stainless steel tanks. Aging in French oak barrels.

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    CUCHILLO DE PALO

    ROSE


    CUCHILLO DE PALO

    ROSE


    100% Pinot Noir varietal, aged in stainless steel tanks and small production. Their grapes are harvested the same day and treated together to start their transformation process from the beginning. Ideal to accompany with fresh or citrus appetizers.

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    CUCHILLO DE PALO CUCHILLO DE PALO

    CORTE DE BLANCAS


    CUCHILLO DE PALO

    CORTE DE BLANCAS


    Inspired by classic varieties from the Vistaflores area. Thought with a complexity approach but where the freshness of the cold of the area stands out, and the fruity and floral character of the blend of varieties

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    CASA DE HERRERO

    MALBEC


    CASA DE HERRERO

    MALBEC


    Hand harvested on the second half of April. They were fermented at medium temperature in small stainless steel tanks, taking a total maceration time of 20 days. 50% went to French oak barrels and the rest was stored in small stainless steel tanks.

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    CASA DE HERRERO

    CABERNET FRANC


    CASA DE HERRERO

    CABERNET FRANC


    Hand harvested on the second half of April. Fermented at medium temperature in small stainless steel tanks, taking a total maceration time of 20 days. Once the fermentation is finished, 50% goes to French oak barrels and the rest is kept in small stainless steel tanks.

    DOWNLOAD TECHNICAL SHEET
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    CASA DE HERRERO

    ROSE


    CASA DE HERRERO

    ROSE


    Fresh and fruity Pinot Noir that allows it to be paired with a variety of dishes, including desserts, cheeses, salads, rice, pasta and seafood.

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    CASA DE HERRERO CASA DE HERRERO

    CORTE DE BLANCAS


    CASA DE HERRERO

    CORTE DE BLANCAS


    Inspired by classic varieties from the Vistaflores and surrounding areas. We search highlight the minerality and florality of the Chenin/viognier/Chardonnay blend one of the most typical areas for white grapes in the Uco Valley.

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    OJO DE BUEN CUBERO

    MALBEC


    OJO DE BUEN CUBERO

    MALBEC


    Harvested in the first half of April by hand. Fermented at medium temperature in small stainless steel tanks, taking a total maceration time of 2 weeks. 40% went to French oak barrels and the rest is stored in small stainless steel tanks.

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