The Latin word “altimus” means “the highest”. It is the high altitude that lends this iconic wine of our winery its distinguishing features, enhanced by the personal touch of our winemaker, Alejandro Pepa.

Resulting from a meticulous personal selection of grapes, the wine is aged separately for twelve months in new French oak barrels, then blended and aged for six more months. This once-in-a-lifetime blend of a selection of the best grapes in each harvest has the power to concentrate in itself the unique features of the terroir of the highest vineyards in the world

  • Altimus

    MMXI

    Harvest:

    VARIETY:

    61% Malbec, 25% Cabernet Sauvignon, 14% Cabernet Franc

     

    ORIGIN:

    Calchaquí Valley, Argentina

     

    TERROIR:

    The Calchaqui Valley is a remote location hidden in the Northwest of Argentina capable of producing exceptional wines: highly concentrated, rich in color, aromas and flavor. Poor sandy soils, moderate winds, high sun exposure, low humidity and an altitude exceeding 1800 meters | 6000  feet  make this terroir unique in this world.

     

    ANALITICAL DATA:

    Alcohol: 15%, Residual Sugar: 4,10 g/l, Acidity: 5,45 g/l, pH: 3,70

    WINEMAKING:

    Altimus is the icon wine of El Esteco. A winemaker’s blend that changes from year to year. Altimus is made from the estates best parcels and from the harvest’s best grapes. Harvest is done either very early in the morning or at night when it is cooler and put into small 15 kg cases. A second selection is done in the crushing area and just the free run juice, which has greater concentration, is used for Altimus. Each varietal is vinified separately. After alcoholic fermentation in small stainless steel vats and spontaneous malolactic fermentation, the juice is pumped over to obtain maximum color concentration before being placed in small French barrels to be aged for 18 months. After aging, the final blend is made and bottled unfiltered and un-stabilized to keep the unique character.

  • Altimus

    MMVIII

    Harvest:
    • 2008

    VARIETIES:
    52% Malbec ; 34% Cabernet Sauvignon ; 8% Syrah; 6% Bonarda

    ORIGIN:
    Calchaquí Valley, Argentina

    TERROIR:
    Deep, poor, rocky soils. Irrigation from the Andes. Wide thermal amplitude with big differences (approximatelly 22° C between the minimun during the cold mornings and nights, and the maximun during sunny days). Dry climate, little rainfall, 120mm of rain a year, 15% humidity and 350 days of sunshine. Cold mornings and nights, and long hot days result in wines that are highly concentrated in color, aromas and flavors with a unique fruity character.

    HARVEST:
    March / April

    ANALITIC DATA:
    Alcohol: 15 % Residual Sugar: 2,50 grs / lt. Acidity: 5,90 grs. /lt. PH: 3.55

    WINEMAKING:
    Altimus is the icon wine of El Esteco.  A winemaker’s blend that changes from year to year. Altimus is made from the estates best parcels and from the harvest’s best grapes.  Harvest is done either very early in the morning or at night when it is cooler and put into small 15 kg cases. A second selection is done in the crushing area and just the free run juice, which has greater concentration, is used for Altimus.  Each varietal is vinified separately. After alcoholic fermentation in small stainless steel vats and spontaneous malolactic fermentation, the juice is pumped over to obtain maximum color concentration before being placed in small French barrels to be aged for 18 months. After aging, the final blend is made and bottled unfiltered and un-stabilized to keep the unique character.

  • Altimus

    MMIX

    Harvest:
    • 2009

    VARIETIES:
    68% Malbec ; 25% Cabernet Sauvignon ; 7%Tannat

    ORIGIN:
    Calchaquí Valley, Argentina

    TERROIR:
    Deep, poor, rocky soils. Irrigation from the Andes. Wide thermal amplitude with big differences (approximatelly 22° C between the minimun during the cold mornings and nights, and the maximun during sunny days). Dry climate, little rainfall, 120mm of rain a year, 15% humidity and 350 days of sunshine. Cold mornings and nights, and long hot days result in wines that are highly concentrated in color, aromas and flavors with a unique fruity character..

    HARVEST:
    March / April

    ANALITIC DATA:
    Alcohol: 15 % Residual Sugar: 2,90 grs / lt. Acidity: 5,95 grs. /lt. PH: 3.65

    WINEMAKING:
    Altimus is the icon wine of El Esteco. A winemaker’s blend that changes from year to year. Altimus is made from the estates best parcels and from the harvest’s best grapes. Harvest is done either very early in the morning or at night when it is cooler and put into small 15 kg cases. A second selection is done in the crushing area and just the free run juice, which has greater concentration, is used for Altimus. Each varietal is vinified separately. After alcoholic fermentation in small stainless steel vats and spontaneous malolactic fermentation, the juice is pumped over to obtain maximum color concentration before being placed in small French barrels to be aged for 18 months. After aging, the final blend is made and bottled unfiltered and un-stabilized to keep the unique character.

  • Altimus

    MMX

    Harvest:
    • 2010

    VARIETIES:
    54% Malbec ; 25% Cabernet Sauvignon ; 11% Cabernet Franc ; 10% Tannat

    ORIGIN:
    Calchaquí Valley, Argentina

    TERROIR:
    Deep, poor, rocky soils. Irrigation from the Andes. Wide thermal amplitude with big differences (approximatelly 22° C between the minimun during the cold mornings and nights, and the maximun during sunny days). Dry climate, little rainfall, 120mm of rain a year, 15% humidity and 350 days of sunshine. Cold mornings and nights, and long hot days result in wines that are highly concentrated in color, aromas and flavors with a unique fruity character..

    HARVEST:
    March / April 2010

    ANALITIC DATA:
    Alcohol: 15 % Residual Sugar: 2,95 grs / lt. Acidity: 5,95 grs. /lt. PH: 3.70

    WINEMAKING:
    Altimus is the icon wine of El Esteco. A winemaker’s blend that changes from year to year. Altimus is made from the estates best parcels and from the harvest’s best grapes. Harvest is done either very early in the morning or at night when it is cooler and put into small 15 kg cases. A second selection is done in the crushing area and just the free run juice, which has greater concentration, is used for Altimus. Each varietal is vinified separately. After alcoholic fermentation in small stainless steel vats and spontaneous malolactic fermentation, the juice is pumped over to obtain maximum color concentration before being placed in small French barrels to be aged for 18 months. After aging, the final blend is made and bottled unfiltered and un-stabilized to keep the unique character.