8 Mendoza winemakers of the new generation you should know

Passionate about creative processes since childhood, Victoria Brond graduated as an enology technician in high school, later studied her degree, and then trained in biodynamic agriculture. She worked at the National Institute of Viticulture, Chandon, Bodega Fin del Mundo, and Nieto Senetiner, among other experiences.

"My best harvests have been at Alpamanta," says the 2023 revelation winemaker, according to the Descorchados guide. The winery in Luján de Cuyo produces varietals of Malbec, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot, Petit Verdot, Gruner Veltriner, and Criolla.

"My style is in a good balance: with experience in the industry, though still young enough to develop new projects. I’m restless and creative. In recent years, I’ve developed pet nat (natural sparkling), sulfite-free wines, high-end wines, vermouths, and wines appreciated by consumers and experts, trying to interpret the naturalness of the ecosystems," says the enology and operations manager at Bodega Alpamanta.

Winemaker Gustavo Rearte has worked in the world of wine since 2000, with experiences in New Zealand and California. "This universe is so vast that, despite having centuries of development, there’s still much to do," he emphasizes.

Two years ago, he joined Achaval Ferrer Winery in Perdriel, where he is the Director of Enology and Vineyards. When he decided to study enology, he says, he did so because of his need to be outdoors and connected to the land.

"At the winery, we’ve developed a portfolio of varietals and blends that demonstrate not only the value of our vineyards but also how we enhance them by blending," he asserts. As for his style, he doesn’t hesitate: "Wines with identity, passion, and a strong connection to the culture of our immigrants."

Agustina Hanna leads the winemaking team at Bodega Ruca Malen, and her passion for wine began at the age of 9 when she visited a winery for the first time during a school trip.

In her 15-year career, she has worked for wineries in Argentina, Spain, and France, exploring techniques, terroirs, and varietals, focusing mainly on the production of high-end products.

"Since late 2020, I’ve led a winemaking project at Ruca Malen that represents me. My goal is to produce wines that express freshness and purity of fruit, enhancing what excites me about each place and variety, where texture and balance play a very important role," she describes.

"I’ve always lived surrounded by wines and vineyards. From age 3 to 10, our house in San Juan was located in front of Peñaflor, the winery where my father, Daniel Pi, worked. I trained at UNCuyo and worked at harvests in Mendoza, France, Italy, and Australia," summarizes Daniela Pi.

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She is also involved in the family project Celler del Pi, formerly known as Tres14. "We’re starting to build our own winery in Agrelo and managing our vineyards. I think about wine from the vineyard and enjoy managing varieties, clones, densities, and irrigation to achieve a clean, honest product with meticulous attention to every detail," she says.

Wine has given her many friends and is also, for her, a cultural bridge that is drawn when opening and sharing a bottle.

A degree in enology, Agustín Alcoleas’ interest was sparked by his uncle, Norberto Richardi, a renowned winemaker and researcher. By accompanying him on winery visits, Agustín became fascinated: "That sparked my desire to get involved in winemaking. When it was time to decide my professional future, the choice was clear," he comments.

He started working in a winemaking laboratory while studying and worked at wineries like Trivento and Flechas de Los Andes, and in regions of France and California. Alcoleas currently works at Casarena in Luján de Cuyo, with four vineyards in the same area but at different altitudes, which allow him to explore a wide diversity of soils and microclimates. "We are interpreters of the Luján de Cuyo terroir. As a winemaker, I focus on creating wines that stand out for their balance and elegance. I like to explore different winemaking and aging techniques to highlight the unique characteristics of each region and varietal," he shares.

Germán Di Césare grew up surrounded by folklore and farm work. He received agricultural training in high school, continued with a degree in enology, and later completed a postgraduate course. He also enriched his education by working during harvests in the United States, Italy, Spain, and France.

"My journey started at Bodega Viniterra in 1999, and in 2002, I joined Trivento. I am responsible for the development of the Reserva and Golden Reserve lines, and in 2017, I took on the role of enology manager and technical director at Trivento," he summarizes. His approach, he says, is based on the uniqueness and distinct character of each terroir.

"My wines are characterized by their complexity, balance, and respect for the terroir, seeking to convey the essence of where they come from," he concludes.

Ana Paula Bartolucci is the chef de cave at Chandon Argentina, located in Agrelo. This young winemaker from San Martín is the first woman to hold this position and the youngest to have this responsibility at the leading sparkling wine winery.

Her interest in enology began at a young age, with internships at Mendoza wineries and training that continued in South Africa and Spain. At the age of 27, she joined legendary winemakers like Onofre Arcos and later Diego Ribbert.

"I’ve been working at Chandon for over 7 years, enjoying the fusion between the tradition of this company and its drive for innovation. My style is characterized by meticulous attention to detail and maintaining the personality and style of our products, always considering the consumer and market trends, which currently demand products beyond the conventional," she synthesizes.

At 25, Paula Michelini has had experiences with great viticulturists like Titín Palacios and Sara Pérez in Spain, as well as with her father, Matías Michelini. "Since 2019, I’ve been working with my father in the vineyard and winery. He’s a great example to me, and I owe my training to him," she shares.

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She is also involved in a family project, Sitio La Estocada, a vineyard, winery, and restaurant in Gualtallary where they produce Matías Michelini’s wines and she develops her own. "Since 2020, I’ve been the creator of products like Enorgullecida (orange wine from Criolla Blancas), La Chica del Dragón (whites and rosés), and La Chica del Caballo, together with Marta Venica, a producer friend from Italy. In 2021, I started a project with my partner Franco Galigniana, called Descendientes de Viticultores de Montaña."

"I’ve never sought a particular wine style; I always wanted each one to speak of the vineyard and the place. For that, we work with regenerative and biodynamic agriculture. In my wines, I always choose long aging of two winters. I like complexity and don't go against wood if it’s well chosen. I prefer to make white wines, but I’m getting fond of reds," she comments.