Four vineyards situated at different heights—Syrah at 800 meters (2,600 feet), Cabernet Sauvignon at 980 meters (3,200 feet), Malbec slightly higher, and Chardonnay at 1,200 meters (3,900 feet)—take advantage of different microclimates, allowing each varietal to develop to its maximum potential. Bare brick walls, high ceilings, and a labyrinth of soaring arches shelter premium wines in stainless-steel tanks and oak barrels. Built in 1898 and restored in the mid-1990s,
everything in the tasting room—from the bar to the tables to the leather chairs—is made with recycled barrels. The restaurant serves a well-paired tasting menu.