Intense Aromas. Rich Flavors.
Our small-batch, handcrafted wines are the product of an extensive, hands-on process: Each grape is meticulously harvested and sorted by hand, then aged in stainless steel tanks and fine French oak barrels through the final blending stage-all to ensure every bottle is worthy of the "super premium" label.
Cultivating Super Premium Wines
All wines are made with low yield, super premium quality farmed grapes. Our berries undergo a very delicate process on their journey to becoming excellent wines. Together with our expert viticulturists, we decide when the time is right to bring in picking crews. A 50% "green" harvest-removing green, immature clusters to promote ripening ensures flavors of the terroir are concentrated in the juice of the grape. Bunches are gathered by hand and brought to the winery in 15 kilo bins.
Hands-On Sorting and Fermenting
At SignoSeis Vineyards, we take our time to make the highest quality vintages possible. This means twin sorting tables are used to ensure only the best grapes make it to fermentation. The first table is used to remove leaves, twigs and other unwanted material; the second enables individual workers to comb through the lot and extract the very best berries.
What whole grapes remain are then gravity fed into stainless steel fermentation tanks or, for ultra-premium wines, directly into oak barrels. Manual punch downs (pushing skins, pulp and other goodness floating on the surface back down into the fermenting juice), extended maceration periods and other specialty methods are used to deepen colors, textures and aromas.
The result is a collection of artisanal wines bursting with flavors unique to one of Argentina's most remarkable vineyard estates.
Winemaker Pablo Martorell
Locally born and raised in the Mendoza area, Pablo is responsible for the creation of all the wines in The Angel Oak portfolio. His vast experience stems from working with many of the most notable wineries in the area, namely Bodega Nieto Senetiner, Catena Zapata, Trivento and Bodega Flecha de los Andes, under Michel Rolland. He has also worked in France at Chateau de Lauret in Pomerol, Bordeaux as well as Chateau Peyre Lebade and Chateau Clarke in Medoc, Bordeaux, both part of the Rothschild Group. He’s also spent time out in California working for the Napa Wine Company. He is passionate about his wines and truly brings a global perspective to winemaking.
Sommelier Mariana Onofri
With familial roots in vineyard management, Mariana oversees all plans for winemaking and wine blending for The Angel Oak. She started her career at Chateau La Violette in Pomerol, Bordeaux, France before becoming the sommelier at Relais & Chateaux’s La Bourgogne in Punta Del Este, Uruguay. She has also worked at several other wineries throughout the world, most notably in France and Napa Valley. Mariana’s discerning palate and amazing olfactory prowess are the reasons why The Angel Oak wines are so special.