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Mendoza, Argentina

Bueyes is a venture carried out by Jesus Bianchetti, who was inspired by the enterprising spirit of his grandfather, an Italian immigrant who came to Argentina in the early 20th century. At that time there was no agriculture machinery, and the land was worked by castrated bulls called oxen, or bueyes. Bianchetti's grandfather worked hard managing the oxen and eventually saved enough to buy a bit of land which he planted with vineyards. Today Bueyes is a tribute to the hardworking animals, and the efforts and sacrifices of past generations.
Bueyes

Bueyes Torrontes 2011

100% Torrontes Alcohol: 13.5% Total Cases Produced: 1,000
Notes of lychee, gardenia, and bright citrus. Processed in stainless steel tanks resulting in a medium body with bright acidity. Flavors of tangerines and mangoes meet a hint of minerality on a round yet zippy finish. Perfect with shrimp cocktail, Chinese chicken salad, or spicy veggie stir-fry.
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Bueyes Sparkling Extra Brut Rosé of Malbec 2012

100% Malbec Alcohol: 12% Total Cases Produced: 400
Aromas of rose petals, fresh cut grass, and white cherries greet you on this refreshing Extra Brut. Salmon colored, balanced in acidity, with flavors of peach and nectarines that lead to hints of slate and white pepper with a satiating finish. Try with crab cakes, fried calamari or halibut ceviche.

   

Bueyes Malbec 2010

100% Malbec Alcohol: 14.5% Total Cases Produced: 833
Fresh fig and raspberry jam meet notes of tobacco and truffles. Medium-bodied and luxuriously smooth, flavors of soft cranberry and quince combine with chocolate covered cherries and hints of hickory on an expressive finish. Pair with beef fajitas, cornish game hens, or pork arepa.

 

Bueyes Cabernet Sauvignon 2010

100% Cabernet Sauvignon Alcohol: 14.5% Total Cases Produced: 600
Penetrating notes of dark plum, mocha, and rosemary greet you. This concentrated Cab. is full-bodied and luscious with flavors of blackberries, currants, and dark chocolate that lead to elegant tannins with a memorable finish. Perfect with roasted duck, beef wellington, or a T-bone steak.


 

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