Located in the department of Luján de Cuyo, Mendoza, Alto Agrelo is one of those regions that, although comparatively small, stands out for its quality and viticultural potential. Considered a hidden gem, the area combines history, terroir and a community of passionate producers determined to keep unlocking its secrets.
Alto Agrelo: a privileged terroir
Alto Agrelo is located on Ruta Nacional 40, to the south of the intersection with Ruta Nacional 7. Its location in the foothills of Los Cerrillos makes it strategically valuable in Mendoza. As the geologist Guillermo Corona explains, “it consists of alluvial avenues with a little lime and plenty of bare stone. These are very rocky soils.”
Other significant characteristics include the altitude, the slope and greater solar exposure, a set of variables that Jimena Castañeda, the Agricultural Manager at Fincas y Bodegas de Molinos Río de la Plata SA, says make the area “a very unusual place where the plants self-regulate vigorously, encouraging the development of tannins and color in addition to aromas with wild herb profiles.”
“The fruit is more dark than red with concentrated tannins, plenty of power and good suitability for cellar ageing,” Castañeda says, listing the distinctive characteristics of the wines of Alto Agrelo.
Its location and geological composition result in a slope and altitude that Corona believes, “Make this a transition area from Luján de Cuyo to the Uco Valley, especially the lower part of Los Chacayes, which is very similar.”
The rise of Alto Agrelo
Within Agrelo, the Alto Agrelo region is seen as one of the most promising. Matías Prieto, the oenologist at Lorenzo Wines, remembers that the project began in 2011, when they were pioneers in the higher part of the region. “It fell to us to discover the potential of the area. We created a grid of a lot of small parcels, about 130, to evaluate the results.”
One of the main differences of Alto Agrelo is the soil make-up. “In Agrelo generally, you rarely find stones; the soils are denser with more clay. However, Alto Agrelo has plenty of gravel and a few seams of calcium carbonate,” says Prieto. Another key factor is the exposure of the vineyards: “In our case, we’re on a slope that runs from from east to west, meaning that the highest temperatures are reached earlier. That creates a low pressure center that ensures a steady, intense breeze.” This phenomenon, in addition to affecting the ripening of the grape, helps to keep the plants healthy.
As regards the varieties grown, Malbec, Cabernet Franc, Petit Verdot and Cabernet Sauvignon dominate but there are plans to bring Pinot Noir to the highest area. Prieto notes that the wines of Alto Agrelo “maintain the elegance of classical Agrelo, but with greater power and well-structured tannins.”
An area of transition with its own identity
Juan Pablo Murgia, the oenologist at Bodega Argento, is also enthusiastic about the distinctiveness of the area. “In Primera Zona, Agrelo is a classic. But when it comes to differences, in the lowest part the average height is 2800 feet above sea level, while in Alto Agrelo it’s 3800.” This change in altitude results in significant changes in the temperatures and the soils, bringing variation.
The classical wines of Primera Zona usually stand out for their volume, sweet tannins and ripe red fruit profiles. “In Alto Agrelo, in contrast, we also find blue fruits and greater tannic structure and concentration with a spicy, herbal profile,” says Murgia.
Agreeing with what Guillermo Corona says, Murgia thinks it’s right to consider the region as an intermediary between Primera Zona and the Uco Valley, and here Juan Pablo praises the quality of the local wines and Alto Agrelo’s capacity to produce “exceptional” Cabernet Franc. “It’s a variety that loves altitude and rocky soils, but in the Uco Valley sometimes the cold counts against it. Here we achieve great ripeness without losing energy or tension.”
The path to a GI
Recognition of Alto Agrelo is not limited to praise for the quality and variety of its wines; the process was recently initiated to have it named a Geographic Indication (GI). Led by the Grupo Avinea together with neighboring wineries such as Pulenta, Nieto Senetiner and Blanchard & Lurton, the presentation of detailed studies is part of the collective effort to raise the status of a region that may be small but that has the quality and potential to rise from hidden treasure to viticultural landmark.
