Marcelo Farmache, CFO of Piattelli Vineyards, discusses how the winery's employees work together closely. He notes that the owners, Jon and Arlene, can often be seen working in the vineyards alongside everyone else instead of staying "behind the scenes." Farmache believes this hands-on involvement from the owners is important.

4. “The way we work together is not very
common. We are people that work with
people to get quick answers. Everyone at
Piattelli works together, you can even see
Jon and Arlene, you can see them in the
vineyards working with everyone. They are
not behind the scenes owners and I think
that is important.”

6. Marcelo Farmache
CFO, Piattelli Vineyards

9. - Alejandro Nesman

12. Hitting consistent notes during
all tastings, Piattelli Vineyards is
proud to say that over this last
winter, we have been awarded
90+ points from Kim Marcus at
Wine Spectator for our
Premium Reserve Malbec as
well as our Grand Reserve
Trinita. Our Premium Reesrve
Torrontes has also made a name
for itself getting 90 pts with
Stephen Tanzer!
Here’s to good drinking, Cheers!
Introducing the
90+pts Club.

15. ALTITUDE
Altitudes that range between 980 and
9840 feet above sea level.

16. ‘High valleys’ mean wide temperature
ranges.
CONTINENTAL
CLIMATE

17. Vast expanse of its territory - larger area
than other countries.
Wines are shaped by the extreme forces
and that make us unique.
TERROIR
EXTENSION AND
DIVERSITY

18. LOW SOIL
FERTILITY
Low organic matter content, leads to
restricted vine growth.
This arid fruitfulness premium grapes
with distinctive flavors.

19. DRY CLIMATE
Low humidity allows growers to control
naturally.
Similar management to organic.

20. PURITY OF THE
WATER
Soils irrigated by the pure snowmelt from
the mountains.

24. GRAVITY FEED SYSTEM
• One of 3 gravity-flow wineries
in all of Argentina.
• The winery has two lower
levels that move the grapes
through to wine with minimal
electricity. Removes need for
pumps which can damage
and/or oxidize the fruit and
juice.
• The process maximizes flavor
by preventing grapes from
breaking prematurely, seeds
from being crushed, and juice
from being oxygenated and
heated.
Top level: Grapes are broken open, not crushed. Seeds are kept intact,
keeping juice free from harsh flavors.
Middle level: Wine flows into fermentation room where constant
integration of pulp, skins and juice is maintained for more robust
flavors and color.
Bottom level: Wine flows down to barrel room for barrel aging without
use of heat-transferring pumps and pipes.