The winemaker of Domaine Bousquet, Rodrigo Serrano Alou, Gualtallary pioneer winery, tells how wines are made in this Mendoza region.
Behind each glass of wine there is a story. In the case of Domaine Bousquet, one of Gualtallary’s pioneer warehouses, Mendoza, that story, has a great research work behind. Rodrigo Serrano Alou, winemaker from Domain Bousquet For eight years, he is in charge of his high -end wines And it has in detail what makes them so special.
The story of Serrano Alou began at the Don Bosco wine school. “Behind the classroom looked at the winery, but at that time we had no access,” he recalls. It was only at the end of high school that decided to get fully into the wine universe. He ran for a harvest in another recognized winery and started from below, as an operator. From there, the way was ascending: experience in the United States, specialization in oenology, and finally its landing in Domaine Bousquetwhere he found the ideal place to develop his passion: The wines that express the ground, height and climate of Gualtallary.
Rodrigo Serrano Alou
Gualtallary’s first vineyard
“We are the first vineyard that was planted here”, Says Serrano Alou with pride. In that area of the Uco Valley – one of the closest to the mountainous cord – the winery was a pioneer since 1998, when the ground was almost exclusively sandy, until today, there were many changes.“ Five years ago we started a soil study and we found four different types: sandy, limestone sandy, stony and super stony. We start with 9 plots; Today we work with 81 within the same vineyard, ”he details.
Each of those plots, he explains, gives rise to different wineswith own personalities, nourished by the unique substrates of each soil. This precision search led the winery to develop products such as the “single block”, and on July 23 they will present the number 4 plot that synthesizes years of observation, study and dedication.
Domaine Bousquet Aerea 1
First level gastronomy at Domaine Bousquet
But if there is something that defines it, beyond the method, it is the passion by Gualtallary. “I am a passionate fan of the place”, Recognizes the winemaker. This devotion translates into each bottle, but also in broader experiences: Domaine Bousquet not only exports to more than 60 countries, but also has a restaurant and a hotel, where everything revolves around wine, seasonality and local products.
“Our chef’s empanada is very particular: it has a brave Osobuco, it is presented in a capsule that recreates its grandmother’s mud oven and comes smoked with herbs from our farm,” says Serrano Alou. What husband? As the expert explained, it can be with a target like the Chardonnay or with reds such as the Cabernet Franc or its Malbec. It depends on the station, the menu and the moment.
For him, there is no favorite wine. “Everyone has its history,” he says. But everyone shares the same goal: the high range. “We always think of doing quality wines. The Argentine consumer has become increasingly demanding, and that forces us to build the rod constantly,” he concludes.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
