After years of investment in key Argentine wine areas, TAPIZ proudly presents its lines, which express the best of the different terroirs.
ZOLO, produced in our winery in Agrelo, from our 3 vineyards in the area of Lujan de Cuyo, first area for the Argentine Malbec; TAPIZ, from our 4 vineyards in the Uco Valley and produced in the new San Pablo winery, where we produce Alta Collection with scores of 95 and 96 (James Suckling), Black Tears and Las Notas, among others; and WAPISA, our innovative project of vineyards in the Atlantic Patagonia, 60 hectares of vineyards in a soil of sediments with strong influence of the ocean.
The production, in the hands of Fabián Valenzuela and his team, advised by Jean Claude Berrouet, renowned winemaker for having drafted during 44 years Petrus wines, respects the expression of each area, creating an interesting diversity in their lines.
Convinced of the importance of research in the on-going search for quality, a group of young winemakers, led by Matías Cervera, carries out different protocols in conjunction with INTA, the National University of Cuyo and a winery partner in Spain (Bodegas del Medievo).
As an eco-friendly company, we make sure that each stage is sustainable, through practices that minimize the impact on nature. We consider wine a link between what we do and the consumer, we receive visitors in Zolo and Club Tapiz, our hotel and resto, built in an old winery in middle of vineyards in Maipú, declared historical heritage.
The resto, led by the renowned chef Soledad Nardelli, has a seasonal menu and uses products from Tapiz estates: sustainability and traceability are two of the its central concepts. The philosophy of the staff is built around the challenge of not buying products outside the environment of Tapiz and working with local small producers. Walnuts, olives, cheese, meat, eggs, tomatoes, carrots, strawberries, butternut squash, flowers and herbs are some of the local ingredients that are used in our dishes.
Our vegetable garden is only a part of Club Tapiz Hotel & Restó’s ecosystem, which also features an olive oil mill and a sparkling wine cellar. The goal of this proposal is to convey the simplicity and the natural flavor of our fresh produce in every dish of the menu. Visitors can also enjoy our extensive wine list, where they can choose a pairing for every course.