Expressive, fruity and vibrant wines in Posadas

VIVO

Where nature vibrates with intensity

In every glass, the Andes and Misiones mountains merge in a play of contrasts and harmony. The freshness of the high altitude blends with the energy of the jungle, giving life to expressive, fruity, and vibrant wines.


Selva Andina Vivo is a toast to life, spontaneity, and enjoyment without rules.

Vivo Malbec

  • LOCATION OF THE VINEYARDS: Vista Flores, Uco Valley, Mendoza.
  • ALTITUD: 1000 m.s.n.m.
  • SOIL: sandy loam with a high percentage of stones.
  • HARVEST: manual in small 12 kg plastic boxes.
  • SUGGESTED PAIRING: ideal for pasta with tuco or Bolognese sauce, pizzas and meats.
  • VINIFICATION: A double selection of bunches and berries is carried out. A short, cold maceration (5°C) is carried out for four days. Alcoholic fermentation takes place at a controlled temperature, between 25° and 28°C. The wine is aged for a time in stainless steel tanks, with lees stirred to provide volume in the mouth. The wine is then filtered for subsequent bottling.
  • AGEING: no barrel aging.
  • TEMPERATURE: It is recommended to serve between 8° - 10° C.
  • TECHNICAL TEAM: José Mounier (Winemaker). Agustín Vicente (Vineyards).
  • TASTING NOTES: Deep and bright violet red in color. It presents fruity aromas reminiscent of plums and jams. The palate is balanced with good acidity, making it a fresh wine with a pleasant entry and a lingering finish.

Vivo Torrontés

  • LOCATION OF THE VINEYARDS: Chilecito, La Rioja.
  • ALTITUDE: 1080 meters above sea level
  • SOIL: sandy with mica.
  • HARVEST: manual in small 12 kg plastic boxes.
  • SUGGESTED PAIRING: Ideal aperitif. Pairs well with specialty dishes, as well as Asian, Peruvian, Thai, and sushi.
  • VINIFICATION: A double selection of bunches and berries is carried out. Destemming is done without crushing the berries to promote fruity aromas. Pressing is carried out in a pneumatic press with a gentle maceration of the berries; this is gentle to obtain a high-quality must. Alcoholic fermentation takes place at a controlled temperature between 13° and 15° in stainless steel tanks with daily lees movement to achieve a balanced palate and preserve the fruit and freshness. The resulting wine remains briefly on the fine lees before being filtered and bottled.
  • AGEING: no barrel aging.
  • TEMPERATURE: between 8° - 10° C.
  • TECHNICAL TEAM: José Mounier (Winemaker). Agustín Vicente (Vineyards).
  • TASTING NOTES: Bright crystalline yellow with subtle greenish hues. The nose presents aromas of jasmine and fruits, such as green apple and melon, over a spicy background. The palate is dry and fresh with a balanced acidity that gives it great persistence.

Vivo White Sweet

  • LOCATION OF THE VINEYARDS: Cuadro Benegas, San Rafael, Mendoza.
  • ALTITUD: 305 m.s.n.m. 
  • GRAPE VARIETIES: 50% Chenin + 25% Chardonnay + 25% Sauvignon Blanc.
  • SUGGESTED PAIRING: Ideal with desserts, soft cheeses, or enjoy it alone, very cold.
  • ALCOHOLIC FERMENTATION: 100% in stainless steel tanks at 14° C for 7 days.
  • MALOLACTIC FERMENTATION: 100% barrel aging.
  • ALCOHOL: 9,00° 
  • RESIDUAL SUGAR: 55.00 gr/lt
  • TOTAL ACIDITY: 6.30 gr/l PH: 3.30
  • TASTING NOTES: Pale yellow, bright, and clean. This wine has been made without contact with the barrel, preserving its freshness and primary aromas. With intense notes of tropical fruits such as pineapple and mango, along with delicate white flowers, this naturally sweet white stands out for its smoothness and balanced sweetness, with a persistent and refreshing finish. On the palate, it is silky, with vibrant acidity that contrasts elegantly with its residual sugar, creating an enveloping and pleasurable taste experience.