2025 is proving to be a challenging year, not just for Argentine wineries but the global wine industry as a whole. Geopolitical turbulence, changes in consumer habits and technological advances are some of the issues that winemakers must constantly bear in mind as they strive to win over new markets.
2025 trends in Argentine wine
Bodegas Bianchi, says Francisco Mecca, the Head of Marketing and Trade Marketing, are applying a strategy that combines family tradition with innovation.
The winery isn’t just maintaining its classic, well-known lines, they have also added a gin and a vermouth to their non-wine products and will soon incorporate a whisky. “We’re focusing especially on generating proposals relevant to new generations, studying their values, habits and how they relate to brands,” says Mecca.
Bodegas Bianchi are thus focusing on “products with fresher profiles, labels with identity and a strong digital presence.” In addition, they are diversifying their channels, “ strengthening e-commerce, oenotourism and developing international brands with segmented concepts.”
Lower alcohol content
A second trend that has been spreading among wineries is the production of low or no-alcohol wine-based drinks, especially since, in 2024, the National Institute of Viticulture approved alcohol removal as a valid oenological practice. Although it’s new to the country, several wineries are already starting in the vineyard with early grape harvests. One of these is Falasco Wines, which has a Malbec with 10% alcohol in their Conejo Verde line.
Another working in this area is Nieto Senetiner, who recently launched a line of wine cocktails called Camila (or Emilia in the domestic market). It has four kinds: Clarea, Sangría, Spritz and Rosé, that according to their oenologist Roberto González, are made with grapes harvested early, in the style of base wines.
The wines are then infused with natural fruit and botanics until they eventually reach an alcohol content of 7%. They come ready to drink, ideally with ice.
The inclusion of technology
Technological advances are having an impact in the vineyards, the winery, commercial management, marketing and oenotourism. Matías Morcos,the young oenologist who oversees the operations at Familia Morcos, applies them throughout the production chain. Having introduced the first wine line with labels entirely designed by artificial intelligence two years ago, he’s now training models known as AI Agent. “They’re like virtual oenologists. We upload lots of data and books on oenology to help them understand. To decide on a yeast you then don’t have to hire a consultant or read 10,000 books,” said Morcos.
In addition, he’s also working on a product developed directly with AI that he says will disrupt the industry.
Sustainability and other philosophies
In Argentina, more and more wineries are getting certified under international protocols and changing their practices to organic, biodynamic and regenerative agriculture. They are also reducing their carbon emissions and showing greater environmental awareness and social responsibility.
In the case of Fabre Montmayou, the winery monitor their energy consumption in real time and are evaluating the incorporation of renewable energies. As regards packaging, they have reduced the weight of their bottles to less than 400 grams in collaboration with Verallia, and have changed their labels to recyclable PET liners. All of their wines are vegan and have certification from BRC Food, which is key in markets such as the United Kingdom.
Philosophies such as biodynamic farming are earning more followers than ever and wineries are increasing the number of hectares that are receiving Demeter certification. “It’s the only wine segment that is growing across the world. Biodynamic farming is fundamental to ensuring that consumers are confident that their product is healthy,” says Victoria Brond, the oenologist at Alpamanta.
The rise of native grapes
Although they’ve been in Argentina for over a century, the resurgence of native varieties is an undeniable trend. In Argentina, Muscat of Alexandria and Listan Prieto, which were introduced during colonial times, bred with other varieties, giving rise to what are known today as criolla grapes. Francisco “Pancho” Bugallo, one of the creators of CaraSur, explains that they work with criolla varieties in the Barreal area in the Calingasta Valley in San Juan. The quality and distinctive character they are obtaining from hundred year old vineyards have made the winery one of the leading proponents of autochthonous varieties in the country. CaraSur are even planting new vineyards using the genetic material from the old vineyards with which they began the project. “We still need to grow a lot. These are varieties that are helping us to show our diversity.” If you’d like to read more about sustainability, click here
