Who makes it
Finca La Celia covers 511 hectares in Eugenio Bustos, with 380 hectares planted to vines. Malbec accounts for 55% of the planted area, while Cabernet Sauvignon and Cabernet Franc each account for 13%.
Andrea Ferreyra is La Celia's winemaker and Agustín Leiva its agronomist. Their work sits within an estate that has been divided by geological origin, with separate harvests and small lot vinification for the studied vineyard areas.
Where it grows
Eugenio Bustos sits in the Uco Valley of Mendoza, where La Celia's vineyards range from 980 to 1,100 metres above sea level. The estate describes the climate as dry continental, with a wetter season from December through February.
A large difference between day and night temperatures slows berry ripening and supports the development of tannins and anthocyanins. The trellised rows run north south with a slight inclination toward the east.
How it is made
The cellar
The vineyards average 20 years of age and use fully pressurized drip irrigation. Malbec, Cabernet Sauvignon and Cabernet Franc form the most clearly documented part of the estate's planting profile.
Pioneer Cabernet Franc completes 100% malolactic fermentation. This process converts sharper malic acid into softer lactic acid. The wine is aged 30% in unoaked concrete vats and 70% in used French oak barrels. Concrete without oak preserves the fresh fruit profile, while used oak contributes subtle spice.
What they make
The current range includes La Celia Malbec Reserva 2023 and Finca La Celia Pioneer Cabernet Franc 2021. The Reserva range is positioned around fruit character and balanced oak ageing.
Pioneer is positioned as a line expressing the best results of a single distinctive terroir. The two wines therefore occupy different places in the range, with Reserva centred on Malbec and fruit with oak balance, and Pioneer centred on Cabernet Franc and a defined terroir.