El Porvenir

The Romero Marcuzzi family took its first steps in the wine world when Roberto Romero started his first winery four decades ago in Tolombón, a few kilometers from Cafayate, in the province of Salta, northwestern Argentina.

In the year 2000 we decided to create a new project with a more exclusive target market, designing a premium winery to make very high quality wines.

Today, the winery based in Cafayate is managed by Lucía Romero- Marcuzzi, who works with a distinguished team following the legacy of their ancestors with a remarkable innovative spirit. We are working to proudly show Argentina and the world the footprint of Cafayate in each of our wines.

Laborum Torrontés fermented oak 2022 – TS

Province: Salta
Region: Cafayate
Elevation: 1.650 msnm
Varietal: 100% Torrontés
Vineyard size: 19 ha.
Vineyard age: 77 years old
Number of plants per hectare: 1.660 plants
Yields: 8.000 kg/ha.
Irrigation: drip and surface irrigation
Soil composition: sand 90% - clay 2% - silt 8%
Training method: parral or pergola
Harvest date: 1st of April 2022
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: 70% in barrels - 30% in stainless steel tank
Maceration technique: pre-fermentative maceration in a press with carbonic for 4 hours.
Fermentation temperature: 10º to 15ºC
Length of fermentation: 17 days
Malolactic fermentation: spontaneous
Size/material of aging container: 500 liters French oak barrels
Type of barrel dn cooperage: french oak, Jura-Damy.
Time of aging in container: aged on lees for 8 months in French oak
Time of aging in bottle: 2 months

Analytical data
Alcohol: 13,2%
Ph: 3,33
Residual sugar: 1,8 g/l
Acidity: 6,21 g/l
Sulfites: 42 mg/l

Winemaker: Francisco “Paco” Puga

Price: U$S 20

Laborum De Parcela Tannat 2020 – TS

Province: Salta
Region: Cafayate Valley
Elevation: 1.700 masl
Varietal: 100% Tannat
Vineyard size: 60 ha.
Vineyard age: 17 years old
Number of plants per hectare: 2.660 plants
Yields: 12.000 kg/ha
Irrigation: drip irrigation
Soil composition: sand 80% / clay 5% / silt 15%
Trainning method: high VSP
Harvest date: 9th of March 2020
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: 50% in concrete eggs and the other 50% in stainless steel tanks
Maceration technique: in fermentation, contact with fur
Fermentation temperature: 18° to 23ºC
Length of fermentation: 15 days
Malolatic fermentation: in the oak barrels
Size/material of the aging container: 500 liters french oak barrels
Type of barrel and cooperage: French oak. Taransaud, Boutes, Quintesense, Saury.
Time of aging in container: 12 months
Time of aging in bottle: at least 8 months

Analytical data
Alcohol: 14,60%
Ph: 3,57
Residual sugar: 2,11 g/l
Acidity: 6,22 g/l
Sulfites: 55 mg/l

Winemaker: Francisco “Paco” Puga

Price: U$S 30