Our story begins with three passionate entrepreneurs who, after overcoming obstacles and fulfilling lifelong dreams, were capable of positioning Norton as one of the leading Argentine wineries in the world. Relying on the most respected winemaking team in Argentina and the world and achieving significant milestones, they forged our country’s winemaking history.

They embraced passion and ventured Norton to the future.

Province: Mendoza
Region: Luján de Cuyo
Subregion: Colonia, Lunlunta y Agrelo
Elevation: between 850 and 1.100 masl
Varietals: 40% Malbec + 30% Merlot + 30% Cabernet Sauvignon
Age of the vineyard: between 50 and 90 years old
If single vineyard the number of plants by hectare: there are 3 different vineyards, it depends on the varietal.
Yields: between 6 and 7 t/h
Irrigation: drip irrigation
Soil composition: of alluvial origin supported by gravel and rocks.
Training method: VSP
Harvest date: March 2021
Type of viticulture: conventional & sustainable

Winemaking and ageing
Whole cluster: no
Yeast: natural
Fermentation container: concrete vat
Maceration technique: cold maceration for 3 days between 8 and 10 Cº
Fermentation temperature: 25ºC
Length of fermentation: 10 days
Malolactic fermentation: 100% natural
Size/material of the aging container: French oak barrels
Age of container if wood: first use (50%) and second use (50%)
Type of barrel and Cooperage: French oak barrels
Time of aging in container: 16 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 14.6%
Ph: 3.53
Residual sugar: 2,59 g/l
Acidity: 6,00 g/l
Sulfates in SO04K2 g/l: less than 1.00
Anh. sulph. free mg/l: 23

Winemakers: David Bonomi

Province: Mendoza
Region: Luján de Cuyo
Subregion: Huichaira
Elevation: between 900 and 1.200 masl
Varietal: 100% Malbec
Age of the vineyard: between 15 and 30 years old
Number of plants per hectare: 3.500 plants / ha
Yields: 8 - 9 t/h
Irrigation: drip irrigation
Soil composition: alluvial origin, sandy soil
Training method: VSP
Harvest date: March 2020
Type of viticulture: conventional & sustainable

Winemaking and ageing
Whole cluster: no
Yeast: natural
Fermentation container: stainless steel tanks
Maceration technique: maceration between 25 and 30 days at 20 Cº. Cold maceration for 3 days between 8 and 10 Cº
Fermentation temperature: 25º C
Length of fermentation: 10 days
Malolactic fermentation: 100% natural
Size/material of the aging container: French oak barrels
Age of the container if it is wooden: 2nd use barrels
Type of barrel and Cooperage: French oak barrels
Time of aging in container: 12 months
Time of aging in bottle: 6 months

Analytical data
Alcohol: 14,7%
Ph: 3.45
Residual sugar: 1,80 g/l
Acidity: 6,22 g/l
Sulfates in SO04K2 g/l: less than 1.00
Anh. sulph. free mg/l: 40

Winemakers: David Bonomi