The ‘Vino de Garage’ line from Paso a Paso is a reference to the good ol’ days when Norberto and Sebastién were making Malbec and Bonarda out of a friend’s garage. They have made huge strides since those days, circa 2008; they now have their very own ‘garage’ (read: cellar) in El Peral, just outside the quaint town of Tupungato. The fruit for this wine comes from Finca Mussaver in El Cepillo, San Carlos. This area, which is still in the greater Mendoza region, is south of Tupungato and is an unusual location to grow Bonarda because of the colder weather and elevation (about 3,600 ft. above sea level). This leads to a very long hang time and wonderful complexity. Bonus: this wine is certified organic!
The grapes were manually harvested and brought back to the cellar for spontaneous fermentation with 30% whole-clusters in concrete vats. After 7 days, the grapes were pressed and the wine went back into the same vats. Nine months later, the wine was bottled, without fining and just a gentle cross-flow filtration and small dosage of sulfur.