Greetings from El Esteco

Tell us the story of the winery.

Trapiche’s story began in 1883, in a small vineyard called ‘El Trapiche’, in Mendoza, Argentina’s main winemaking region. There, the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneer in innovative grape growing and winemaking practices in Argentina, such as the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks.

Trapiche owns over 1,000 hectares of vineyards and works collaboratively with more than 300 growers from different areas of Mendoza, in a continuous effort to improve wine quality.
It was one of the first Argentinean wineries to enter the international scene, and has now become Argentina's largest fine wine exporter.

True to its origins, today Trapiche is in a continuous quest for the latest best practices and product innovations, such as the first Argentinean Oceanic region’s wines.

What's your nickname when you're at work?

Martis.

What's your winemaking philosophy?

I have always considered wines as a exciting way to discover different expressions of origin, terroir, climate and culture of a region.

What's your favourite cocktail?

Gin and tonic and Mojitos!!

Tell us about your most memorable food and wine moment.

It happened last weekend: we prepared empanadas with some friends and enjoyed them with a beautiful Malbec from Uco Valley.

You’re a castaway and you can only take three wines, one book and two luxury items with you - what are these and why?

Three Wines 

Trapiche Iscay Merlot-Malbec, Elephant Hills Sauvignon Blanc, Chateau Trotanoy Pomerol.

One Book 

El Aleph, Jorge Luis Borges.

Two Luxury Items

A good shower bathroom and a super comfy  bed.

If you weren't working in wine, what would your 'Plan B' be?

I would be a novel writer.

You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking.

I would cook for Cleopatra, Frida Khalo and Andy Warhol. I would prepare Peruvian Sushi with Don David Torrontes and mushroom risotto with Malbec.