A female-led family-run project whose heart and mind are firmly in Cafayate , we want to share El Porvenir de Cafayate – our place in the world – with the world.
Blending our ancestors’ legacy together with an innovative entrepreneurial spirit, our roots are as strong as the vines we cultivate at 1,750 metres – and higher – above sea level in Cafayate. By embracing the challenges and opportunities that Cafayate Valley gifts us, our vintages invite you to traverse a wine-making journey filled with spirited achievements with us.
Committed to caring for this land and its people, El Porvenir de Cafayate proudly puts sustainability and the environment first, which is reflected in our exceptional portfolio comprising a diverse array of products that we consider to be our family legacy.

Province: Salta

Region: Valle de Cafayate
Subregion: Cafayate
Elevation: 1650 masl

Varietal: Torrontés
Vineyard size: 19 ha
Vineyard age: 78 years old
Number of plants per hectare: 1660 plats
Yields: 8.000kg/ha
Irrigation: drip and surface irrigation
Soil composition: sand 90%, clay 2%, silt 8%

Training method:  parral or pergola

Harvest date: Mid March

Type of viticulture: Sustainable certified

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: inox
Maceration technique: short maceration in a press

Fermentation temperature: 15ºC  – 16ºC
Length of fermentation: 30 days
Malolactic fermentation: no

Size/material of the aging container: inox
Time of aging in container: 6 months in contact with lees
Time of aging in bottle: no

Analytical data
Alcohol: 12,5%
Ph: 3,31
Residual sugar: 1,8 g/l
Acidity: 6,52 g/l

Sulfites: less than 100mg/l

Winemaker: Francisco Pago Puga

Province: Salta
Subregion: Cafayate
Elevation: 1.650 msnm
Varietales: Torrontés & Moscatel Rosado
Tamaño del viñedo:19 ha.
Edad del viñedo: 73 años
Number of plants per hectare: 1.600 plants
Rendimientos: 12.000 kilos/ha
Irrigación: Mixta (riego por goteo y riego por amanto)
Composición del suelo: arena 90% + arcilla 2% + limo 8%. Suelo muy profundo, sin presencia de rocas.
Training system: pergola
Harvest date: mid March
Type of viticulture: sustainable

Winemaking and aging
Whole cluster: no
Yeasts: native
Fermentation container: concrete egg
Técnica de maceración: FA con pieles, mojado de sombrero con baldes.
Temperatura de fermentación: desde 14º a 16º C controlada
Length of fermentation: 3 weeks
Malolactic fermentation: no
Técnica de maceración: con sacos de pieles
Tamaño/material del contenedor de crianza: huevo de concreto de 22 HL
Time of aging in container: 6 months
Tiempo de crianza en botella: N/A

Analytical data
Alcohol: 12.7 % V/V
Ph: 3.40
Azúcar residual: 1.80 gr./l
Acidez: 5,73 gr/l
Sulfites: 30 ppm

Winemaker: Francisco “Paco” Puga