Oralia

Oralia is located in the small village of El Peral Tupungato in the Uco Valle, Mendoza. The project is the brainchild of Sebastien Bisole and Norberto Paez, known for their natural, organic and minimal intervention approach to winemaking. The high altitude vineyard is home to distinctive old vine Semillon, Malvasia and Malbec. They employ winemaking techniques of the immigrants from France, Spain, and Italy who have called Argentina home, by utilizing skin contact on white grapes, whole bunch for reds, and the inclusion of rancio (biologically aged wines in demijohns). All the wines are wild yeast fermented, without additions, and are bottled unfined and unfiltered.

100% Semillon fermented with native yeasts on skins for 30 days. Aging in 5th use American oak barrels for 6 months. 30% percent of the wine ages in demijohns for 8 months lending incredible complexity to the final wine.

100% Malvasia fermented with native yeasts on skins for 30 days. Aging in 5th use American oak barrels for 6 months. 30% percent of the wine ages in demijohns for 8 months lending incredible complexity to the final wine.

100% Malbec fermented with native yeasts on skins for 20 days with 30% whole bunches. Aging in 5th use American oak barrels for 6 months. 15% percent of the wine ages in demijohns for 8 months lending incredible complexity to the final wine.