Winemaker Alejandro Sejanovich believes cofermentation and whole-cluster fermentation are ideal techniques for conveying the true essence of Argentina's most remarkable terroirs. In this video, you can hear him elaborate on why these approaches unlock layered complexity from his altitude-driven wines – Estancia Uspallata from Mendoza, Cielo Arriba from Jujuy and Almacén de la Quebrada from Salta.
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