From Argentina's Most Respected Winemaker
About the Wine Maker
The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche is in a continuous quest for the latest best practices. Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.
The winery itself is set amidst vineyards and located in Maipú, Mendoza, at the foot of the Andes, housed in a Florentine style building from 1912 that has become an icon of Mendoza's wine architecture. A blend of past and present, Trapiche winery provides the ideal location for a dialog between tradition and cutting edge technology in the production of premium wines.
Trapiche was one of the first Argentine wineries to enter the international scene. In 1889, the winery received its first international award in Paris. In 1920, two Trapiche brands, Fond de Cave and Broquel, began to captivate the world's most demanding palates. The 1970s saw a significant increase in exports, a trend that has remained constant to date.
It is in this way that Trapiche has become Argentina's largest and most respected fine wine exporter.
About the Wine
The Trapiche "Vineyards" Malbec is 100% malbec, selected from vineyards in the high area of the Mendoza River and in the east region of Mendoza. It is a rich, red-coloured wine with violet hues, redolent of plums and cherries. Round in the mouth with a touch of truffle and vanilla.
It is the ideal wine for grilled meat. It also combines very well with pasta, mild to spicy cuisine and semi-hard cheeses such as Gouda, Edam or Gruyere. Best served at 16°-18° C.