Wine production and consumption in Argentina dates back to more than 400 years ago, when the first specimens of Vitis vinifera were brought to America by the Spaniards in the early sixteenth century. Catholic priests who came to America planted vi neyards around their monasteries so as to ensure the provision of wine for the celebration of Holy Mass.
Favored by optimum soil and weather conditions, the "vitis vinifera" began an accelerated growth, especially in the regions nearby the Andes.
During the 19th century, the European immigrants brought new grape cultivation techniques and grape varieties, which found in the Andes and Colorado River region an ideal habitat to develop.
By the end of the 19th century, the Railway and the settling of European immigrants with vast experience in wine elaboration caused the biggest expansion of the wine as a national industry.
Cabernet, Malbec, Pinot, Semillon, Merlot and Chardonnay discovered ideal weather conditions and prospered successful and rapidly, originating the first Argentinean fine wines. This development also included new elaboration techniques, such as the Champenoise method for subtle and exquisite sparkling wines.
A proper temperature, long sun exposure sessions, low rainfall le vels and humidity, and no strong winds together with exceptional soils, created the best ecological ambience for the production of top quality grapes.
It is important to highlight that quality and an abundant grape production, within such a favorable ecosystem, make substantial corrections unnecessary, for which reason sugar addition to wines is legally forbidden in Argentina.