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Trapiche Estacion 1883 Malbec is made from grapes sourced from the Los Arboles vineyard in Tunuyan, Uco Valley, Mendoza.
Trapiche is one of the most renowned and influential wine producers in Argentina, with a rich history dating back over 130 years. Founded in 1883, the winery was built next to a train station (Estacion is Spanish for station) and the Trapiche Estacion 1883 range of wines commemorates this. The Trapiche winery itself is located in Mendoza in the foothills of the Andes.
The proximity of the Station allowed barrels of wine to be easily loaded onto the railway wagons and gave Trapiche an extra advantage in getting their wines to market and onward to ports for export. Trapiche has played a pivotal role in introducing the world to the exceptional grape varieties and winemaking traditions of this vibrant South American wine region.
Over the last 130 years, Trapiche’s reputation has grown because of its pioneering and innovative spirit and its dedication to quality and diversity to produce the highest quality wines. They represent the richness of diversity in Argentina, with over 1000 ha of their own vineyards and taking advantage of the different soils and climates, Trapiche has specialised in obtaining the best fruit from their “terroir”. This is celebrated in their iconic “Terroir Series” Malbecs.
Grapes sourced from vineyards at over 900 metres altitude
Hand-harvested into 20 kg cases
Bunch selection, de-stemming, and berry selection
Fermentation and maceration in small concrete vats for a minimum of 25 days at 23–25 °C
Natural malolactic fermentation
Gentle pneumatic pressing
Maturation for 15 months in a mix of French and American oak barrels
Organic practices are followed as Trapiche aim to preserve the natural properties of the grapes by eliminating the use of chemicals, herbicides and fungicides.
Trapiche Estacion 1883 Malbec is suitable for vegans and vegetarians.
Trapiche Estacion 1883 Malbec is packed with aromas and flavours of raspberries and red cherries beneath a lovely, lasting fragrance of violets.
Try it with a home-made “chivito” sandwich: thinly sliced rib steak, thick slabs of pancetta, onions and ham.
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