Hermanos Tannat – Calchaquíes Valley
“Hermanos” in Spanish means Brothers, a nod to the friendship and loyalty that exists between the three Domingo brothers, Osvaldo, Gabriel and Rafael.
100% Tannat from 15 year old vines planted on sandy/stony soil in the Rupestre Valley, a desert-like area 2,200 meters above sea level. The vineyard is located inside the Calchaquíes Valley, province of Salta. It is surrounded by mountains and green carob trees. The grapes are hand-harvested late March. 20 days of maceration, fermentation for 12 days in concrete tanks, with selected indigenous yeasts. Aged in stainless steel tanks. Unfined, lightly filtered. 20,000 bottles produced.
About the Producer
Domingo is the last name of the founder, Palo, and Molina is the last name of his wife. Their winery is located in the province of Salta, 8 km west of Cafayate, in North Yacochuya. It lies on the Andean mountainside, overlooking the Calchaquí Valleys. Ranging from 1,600 to 2,300 meters above sea level, the vineyards enjoy a special microclimate with more than 300 days of sun, scarce rainfall, and a wide temperature range, all of which allow for excellent grape growing conditions. They spread over 60 hectares: 10 ha in Cafayate Valley, 25 ha in Yacochuya Valley and 25 ha in the Rupestre Valley, a desertic place with no electricity and desertic-alluvial soil. Palo Domingo bought most of the land there. He is the only one to farm in that location, using gravitation to water the vines. Endowed with a solid professional background and a vast experience in viticulture, his children, Osvaldo, Gabriel and Rafael, are now running the estate. They are proud to own some 100+ year old vines, along with younger ones.
Torrontes, Malbec, Cabernet Sauvignon and Tannat are some of the varieties planted, respecting the ecological identity and personality of each terroir. The grapes are hand-harvested, and carefully selected before the destemming and crushing processes. After that, they are sent to small concrete or stainless steel tanks for fermentation and maceration. Each lot is vinified separately.
Practices: sustainable – no use of chemicals in the farming and cellar expect for a specific insecticide needed to fight the ants, that are a major problem. The winery is working to find alternative solutions.