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Matthiasson's “Village” label has served as a sort of bistro wine by way of Napa Valley
taking roads untraveled
History proved him right
The juices then ferment spontaneously using indigenous yeasts and are then aged on lees throughout the winter in century-old oak barrels
It's a flavor the Walker family has never compromised on
Los Caracoles, Malbec, Mendoza, Argentina 2025 certifiedorganic Matthiasson's “Village” label has servedCertified Organic, with biodynamic practices. 100% Malbec. After a cold maceration of 5 days at 10C, fermentation starts with indigenous yeasts. Fermentation takes about 7 days. After 20 days of maceration with the skins, the wine is devatted and pressed. The priority here is freshness and fruit over extraction. Aging takes places in concrete tanks for 6 to 8 months with work on the fine lees to add texture. Named after the caracoles steep switchback
