Trapiche, an Argentinian winery established in 1883, has been at the forefront of changing the country’s wine landscape. The winery introduced Bordeaux grape varieties, French oak, and micro-terroirs to the country’s vineyards, and in recent years, it has expanded winemaking to the east coast. The Chapadmalal winery, located just six kilometers from the Atlantic Ocean, produces cooler climate wines using Albariño and Assyrtiko grapes.

Visitors to Trapiche can take tours of the Chapadmalal site, which showcases a new and exciting vineyard region. In Mendoza, the original winery features Italian Renaissance architecture and offers vineyard and winery tours that include a museum expounding its biodynamic philosophy. The gardens supply the Espacio Trapiche Restaurant, which uses the KM-0 initiative to minimize the distance ingredients travel. Chef Lucas Busto designs the tasting menus in collaboration with the chief winemaker, and his informal street food can be found at Estación 83, Mendoza’s first draught wine bar, set within the olive garden with views out onto the lagoon.

Trapiche owns over 1,250 hectares of land across Mendoza and Buenos Aires and produces a range of wines, including the contrasting ‘Pure’ and ‘Impure’ bottles, which use the same grapes from the same vintage, vinified side by side in concrete vats or oak barrels. The Chardonnay-based Extra-Brut Espumante boasts notable texture thanks to lees-stirring and hints of Semillon and Malbec in the blend. Guests of the estate can enjoy a biodynamic Malbec that is not available elsewhere. Trapiche’s consistently innovative wine style showcases white, rosé, red, and sparkling wines made from classic cool climate grapes and, more recently, Assyrtiko and Albariño.