The terroir enveloping the quiet pueblo of Cafayate in the Calchachi Valley, Salta, Argentina is becoming widely known for the excellent quality and variety of grapes grown here, with many of the leading brands of Mendoza now setting up operations.
A brief description of the current portfolio of Bad Brothers wines follows.
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Vintage 2015: limited production 7,000 bottles.
Winemaking: Grapes hand-harvested, fully destemmed and fermented in stainless steel with selected yeast. The must was cold soaked for 7 days at 10°C, and then extracted with pump-overs and delestage (rack and return) techniques, with a total extended maceration of 30 days.
Aging: 70% aged 15 months in tank with French oak staves, 30% in used French oak barrels, then 10 months of bottle aging.
Tasting Notes: One of the Bad Brothers most popular wines, MaTaCa is a full-bodied but easy drinking wine that successfully blends together the fruitiness and smoothness of Malbec, the volume and structure of Tannat and the elegance of Cabernet Sauvignon.
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ToVio is a unique blend of Calchaqui Valley’s signature white wine, Torrontés, with Viognier, with the idea that the intensity of the former marries well with the voluptuousness of the latter…and our Viognier is the only block in the entire valley!
Vintage 2016: at 1,700 meters near the town of Cafayate, in the up and coming wine region of Calchaqui Valley. Torrontés is famous throughout Argentina for its floral fruit, while Viognier, harvested early, brings aromas of apricot, pear and violets, making a very complex, fresh and unique wine.
Winemaking: Maceration in press with dry ice for 4 hours. Long, cool fermentation–25 days at 14C. No malolactic fermentation for either varietal, and aged without oak.
Tasting Notes: Bad Brothers ToVio offers an excellent balance of acidity and freshness with floral overtones typical of high altitude vineyards, while also delivering a wine with a rich, expansive palate replete with flavors of stone fruit and oranges. The color is an intense yellow with hints of green-gold.