The Aguaribay is a typical and emblematic tree of the Mendoza region, perfectly adapted to conditions of medium altitude of the Andes, it is frequently found at the foothills of this majestic mountain range.

Related to Pepper tree family, this evergreen tree is highly recognizable for the stylish thin leaves, jagged, and drooping elegantly. At the foot of the Andes, 120 km south of Mendoza, on the ground where grows the Aguaribay tree, we planted our vineyard, at 1100m altitude.

The Malbec is king of this unique land of the Cordillera together with the Aguaribays bordering the parcels of vines.

Tasting Notes

Colour: Deep purple
Aromas: Expressive nose. Notes of prune, redcurrant and cherry that’s combined with the slight vanilla give elegance and fineness to this wine.
Palate: In mouth, it appears soft and silky, with round supple tannins. It is a wine of a medium structure, thought for a short guard, because the freshness and smoothness are its major virtue. This wine will pair nicely with grilled meats and French cheese. This is a short-keeping wine to drink within 3 to 4 years of production, on its fruit and freshness.
Grape Varieties: 100% Malbec
Ageing: 12 months, 20% in new french oak barrels, 20% in second fill barrels, 60% in stainless vats.
Awards: 91pts – James Suckling; Bronze – International Wine Challenge 2020

History of Flechas De Los Andes

The winery (or bodega) called FLECHAS DE LOS ANDES was born from the partnership between Baron Benjamin de Rothschild and Laurent Dassault, as the result of their research of a great terroir at the foot of the Andes in the Mendoza region.

The name “Flechas de los Andes” or “Andes arrows” refers to the 5 arrows, symbol of the Rothschild family (symbolizing the five brothers at the origin of this dynasty of entrepreneurs). Both families Rothschild and Dassault are aiming to produce a wine of excellence.

Each harvest is handpicked, hand selected, and then fermented with high quality requirements in the most modern equipment. Each harvest is manual, selected and fermented with utmost care, modern technology and traditional methods.

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