The italian Countess and wine producer Noemi Marone Cinzano, and the prestigious Danish winemaker Hans Vinding-Diers, teamed up as partners to produce some of the finest wines in Argentina. Upon the discovery of the old Malbec vineyard, countess Noemi Marone Cinzano and Hans Vinding-Diers proceeded to restore the old vineyard back to life. They purchased the small property and set to make a small vinification for fun. The wine was bottled, brought by chance to a famous winefair and gained immediate notoriety, so they then decided to settle there for a bit and pursue their dream of making the finest wine possible thanks to those beautiful old plants.
Patagonia is unique in every aspect.The Río Negro flows through the desert, transforming the valley in a true oasis in the middle of the steppe. Our soil is made of alluvial composition, which added to our organic and sustainable approach makes it a superb combination for our wines to flourish.
Since the very beginning at Bodega Noemía, the philosophy was to bring the vineyard to the bottle in the most sincere way. To achieve such a feat, we go by the following steps: We pick by hand. We do de-stemming and full bunch. We use the most traditional ways of extraction like punching down or even foot treading. For the single vineyards we help proliferate the spontaneous yeasts and for the A Lisa we use the best quality yeast selections that a Danish laboratory provides us with. We ferment in open wooden fermenters, cement vessels and stainless steel tanks. We do our “elevage” which means ageing, in 600 litres by 43 mm oak vats and mostly seasoned barriques. Every year we include a 15% of new barrels in order to renew our stock.
A Lisa: All of the grapes come from producers in the Mainqué area with whom we have long-term lease contracts and whose vineyards are managed by our agricultural team throughout the year. The average age of these ancient clones in leasing is 40 years. The integration of these local producers allows us to contribute to the micro-economy of our community so as to help protect the heritage of these ancient vineyards, which permanently run the risk of being ripped off to use the land for other activities. The harvest begins in February and finishes at the end of March.
