Los Abandonados Semillon

Paso a Paso is a young winery from Mendoza dedicated to making wines of high quality and expression.

Paso a Paso Wines makes microvinified wines made with an authentically artisanal concept with meticulous care and personal monitoring by its own winemakers. They are numbered bottles from each batch. Each bottle is the result of the conjunction of art, subtlety, adrenaline, and contemplation, understanding that everything is part of a process and that to obtain something unique with personality, the important thing is to advance “step by step” ORIGINS: “
Step a Paso” refers to its type of production in which no industrial automated system intervenes, for this reason, the quality is manifested in each bottle in a particular and unrepeatable way like a work of art.

Two agronomists and winemakers, Norberto Páez and Sebastián Bisole, embarked on the adventure of creating their own wine. They had as a source of inspiration the processes of yesteryear to work on their own project.

The wine world sees them move with forceful steps. In 2010, the living expression of nature pleasantly surprised them, revealing a 72-year-old Bonarda grape vine, located in El Cepillo, San Carlos. Based on this discovery, they decided to include in the project, in addition to Malbec, the production of Bonarda, a wine that later obtained a Silver medal in the “Bonarda Argentina 2015” competition. This “psychological impulse” allows them to move forward, looking for a winery to make the wines. On March 14, 2016, the wine takes shape and identity. It goes on the market with its own brand, with a production of approximately 3 thousand bottles, between both Malbec and Bonarda varieties.

Semillion,

Vines planted at 1100 to 1500 meters above sea level in soils of rocky loam with presence of calcareous and shallow depth. The climate is desert, with rainfall less than 200 mm.

This Semillón comes from a farm in La Consulta that was devastated by hail and almost forgotten. It was harvested a little later but since there were so few grapes, the concentration was maintained. The alcoholic fermentation was done with whole clusters in stainless steel tanks and later transferred to barrels for different uses, two of them generated veil naturally and a little white creole was added to one to lower the alcohol. This wine is the cut from those barrels and there are only 1400 bottles.

Loveley savoury/sweet nose of hay and honey. The fruit aroums of the wine compose of dried citrus and baked apple. The palate is generous, oily and mouthcoating with more died fruits but some juicy pear coming through too.

Pair with mature cheeses, mackerel dishes and robust salads.