COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Criolla Grande, Criolla Chica
PRODUCER
Bodega El Bayeh
REGION
Quebrada de Humahuaca
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Medium
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Bodega El Bayeh's Pequeños Parceleros de la Quebrada project is a profound tribute to grandfather Pedro Manzur. In the 1960s, Pedro, a fruit merchant of Lebanese descent whose ancestral surname 'El Bayeh' translates to 'merchant of fresh fruits', traveled through the high Andes of the Quebrada de Humahuaca. Along his route, he built strong friendships with the small-scale farmers (parceleros) of local villages. In 2018, Pedro's family decided to fulfill his dream of creating a premium viticultural project. Partnering with renowned minimal-intervention winemaker Matías Michelini, they now purchase, protect, and vinify the fruit of these ancient, backyard grapevines lovingly preserved by local families in the high-altitude village of Purmamarca, Jujuy, Argentina.
ALCOHOL
10.0%
AVG. PRICE
€32
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Sourced from centennial, ungrafted vines grown on traditional pergolas in tiny backyard plots at an extreme altitude of 2,300 meters.
Fact 02
The project honors grandfather Pedro Manzur, a Lebanese fruit merchant whose ancestral surname 'El Bayeh' means 'merchant of fresh fruits'.
Fact 03
Fermented and aged entirely in Spanish clay amphorae with zero oak influence, preserving the raw, mineral essence of the terroir.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process is designed to showcase the raw, high-altitude terroir of Jujuy with minimal intervention. Grapes are hand-harvested from centennial, ungrafted pergola-trained vines at 2,300 meters elevation. In the winery, the grapes are foot-trodden and co-fermented with 100% whole clusters using indigenous yeasts in 500 and 1,000-liter Spanish clay amphorae. During fermentation, two manual punch-downs are performed daily, during which stems are gradually removed by hand. The wine is aged for 10 to 12 months entirely in clay amphorae with zero oak influence. It is bottled with minimal sulfites added and undergoes only a light filtration, preserving its natural, slightly cloudy character.
