The focus of LUCA winemaking is simple: to make the fruits of old vines shine.
Using minimal intervention, LUCA produces authentic wines in collaboration with small family growers farming old-vine, high-elevation vineyards. LUCA wines can be enjoyed young while also having the capacity to age.
Beyond Malbec: Varietal Diversity
In 2006, Luca Winery was named “Best in Argentina for everything that isn’t Malbec” by Robert Parker Jr’s The Wine Advocate.
In the late 1990s, Argentine viticulture was almost exclusively focused on Malbec and its blends. In opening the door to varietal diversity, LUCA was a pioneer in introducing single-vineyard Chardonnay, Pinot Noir, and Syrah wines from largely unexplored high-altitude terroirs. LUCA was among the first to bottle a high-altitude Pinot Noir from Dijon clones and the first to produce a single-parcel Chardonnay from Gualtallary.
Vineyard to Winery
At a time when highly extracted, overripe wines are common, LUCA pursued a path of elegance and balance, centered on a philosophy of minimal intervention.
The process starts with canopy management, which is exquisitely designed to provide natural, dappled shade to the grape clusters. This practice is crucial for avoiding the harsh afternoon sun, which can lead to undesirable burnt or cooked fruit aromas in the final wine. The goal is to achieve perfect phenolic ripeness without sacrificing freshness.
Winery to Bottle
Upon arrival at the winery, the focus on minimal intervention continues.
Because the old vines naturally produce small, concentrated berries with a high skin-to-juice ratio, concentration techniques like saignée (bleeding the tank) are not necessary. Grapes are vinified using specific techniques to preserve the unique character of each parcel, including micro-vinification, fermenting in small 500- to 2,000-liter tanks, to keep individual lots separate.