Tierra Mayor is the result of a common desire, whose philosophy is aimed at the high-end wine production. The winery was given this name as a tribute to high-altitude lands, the most suitable for cultivation. “Symbol of cult and expression of a region, these lands captivate grapevines so as to give birth to the finest wines,” highlighted Gustavo Ursomarso, the winery’s Agronomist.
Tierra Mayor, nestled at the foot of the Andes Mountains, at 950 meters above sea level, owns 55-hectare vineyards. There, a thoroughly selection of grapes is carried out, followed by a fermentation process in stainless steel tanks and oak barrel aging. The winery counts on a team of specialized technicians, among them, the renowned French winemaker, Michel Rolland.
These vineyards were planted in 2006 and produce Syrah, Malbec, Cabernet Sauvignon, Cabernet Franc, Tannat, Petit Verdot, and Bonarda. The white varieties include Sauvignon Blanc, Chardonnay, and Viognier. The person in charge of the vineyards is Agronomist Marcelo Cassazza.
Its wine making and annual production
Tierra Mayor’s overall production is destined to the domestic market.
Its yield of red wines has been experiencing a steady growth. In 2007, the winery had a production of 18 thousand bottles, whereas in 2012, it exceeded by 37% the numbers obtained in 2011, amounting to 112,500 liters. As regards whites, the production reaches 9 thousand liters and in the case of sparkling wines, 86 thousand liters.
The winery boasts a vat capacity of 100,000 liters (50% in stainless steel tanks and 50% in epoxy-coated concrete vats) and a storage capacity of 75,000 bottles.
In the winery’s Bordeaux-style wine making, “small details are of the utmost importance”, according to Olivier. The aging process is carried out during 6 to 10 months, depending on the lines, mainly using French oak and a very small percentage of American oak. One of the keys of the process lies in Rolland’s definition of blends.
Translation: Carolina Lucesole