This wine pays homage to the winery’s founder, Don David Michel, whose name it takes, and was inspired by his distinction and elegance. After 12 months in oak, Don David gets to reflect the qualities of our founder: with its solid, adventurous, pioneering spirit, its wealth of aromas, wood and sound character, it boasts a well-defined identity.

The line includes seven varietals: Malbec, Cabernet Sauvignon, Tannat, Syrah, Bonarda, Torrontés and Chardonnay.

  • Don David Reserve

    Malbec

    Harvest:
    • 2012
    • 2011
    • 2010
    • 2009
    • 2013

    VARIETY:
    100% Malbec

    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 thecold 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:
    Late March – First week of April

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 3,95 grs / lt. Acidity: 6,10 grs. /lt. PH: 3.60

    WINEMAKING: 
    The winemaker goal is to produce elegant and complex wines in the range. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual, putting clusters in small 22kg boxes. In the winery the must is produced using just first press juice. 70% of the wines is aged in small barrels of both American and French oak for 12 months. 100% of the wine goes through malolactic fermentation spontaneously.

  • Don David Reserve

    Cabernet Sauvignon

    Harvest:
    • 2012

    VARIETY:
    100% Cabernet Sauvignon

    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 thecold 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:
    Late March – First week of April

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 3,00 grs / lt. Acidity: 5,85 grs. /lt. PH: 3.60

    WINEMAKING: 
    The winemaker goal is to produce elegant and complex wines in the range. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual, putting clusters in small 22kg boxes. In the winery the must is produced using just first press juice. 70% of the wines is aged in small barrels of both American and French oak for 12 months. 100% of the wine goes through malolactic fermentation spontaneously.

  • Don David Reserve

    Tannat

    Harvest:
    • 2012

    VARIETY: 
    100% 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 thecold 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:
    Late March – First week of April

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 2,95 grs / lt. Acidity: 5,85 grs. /lt. PH: 3.6

    WINEMAKING: 
    The winemaker goal is to produce elegant and complex wines in the range. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual, putting clusters in small 22kg boxes. In the winery the must is produced using just first press juice. 70% of the wines is aged in small barrels of both American and French oak for 12 months. 100% of the wine goes through malolactic fermentation spontaneously.

  • Don David Reserve

    Syrah

    Harvest:
    • 2012

    VARIETY:
    100% Syrah

    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:
    Beginning of March

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 3,0 grs / lt. Acidity: 5,90 grs. /lt. PH: 3.65

    WINEMAKING: 
    The winemaker goal is to produce elegant and complex wines in the range. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual, putting clusters in small 22kg boxes. In the winery the must is produced using just first press juice. 70% of the wines is aged in small barrels of both American and French oak for 12 months. 100% of the wine goes through malolactic fermentation spontaneously.

  • Don David Reserve

    Torrontes

    Harvest:
    • 2012
    • 2011
    • 2010
    • 2014

    VARIETY:
    100% Torrontes

    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 thecold mornings and nights, and the maximun during sunny days). Dry climate, little rainfall, 120mm of rain a year, 15% humidity and 300 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 2013

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 3,45 grs / lt. Acidity: 6,30 grs. /lt. PH: 3.3

    WINEMAKING: 
    Don David is the reserve range of varietals made up from the best grape selection. The aim in the vineyards is to gain concentration and to maximise fruit extraction. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual putting the clusters in small 22 kg boxes. In the winery the must is produced using just first press juice. This wine is vinified with three different techniques: 30% is cold macerated, 60% traditional fermentation and 10% is aged in small American barrels during 3 months. This last 10% goes through malolactic fermentation using selected lactic bacterias.

  • Don David Reserve

    Chardonnay

    Harvest:
    • 2013

    VARIETY:
    100% Chardonnay

    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 thecold 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:
    February

    ANALITIC DATA:
    Alcohol: 14 % Residual Sugar: 3,60 grs / lt. Acidity: 5,95 grs. /lt. PH: 3.40

    WINEMAKING: 
    Don David is the reserve range of varietals made up from the best grape selection. The aim in the vineyards is to gain concentration and to maximise fruit extraction. The first work is in the vineyards to obtain concentration and balance using vines older than 20 years. The harvest is manual putting the clusters in small 22 kg boxes. In the winery the must is produced using just first press juice. Alcoholic fermentation is handled using only 20% of native yeasts. 30% of the wine is aged in new American barrels for 6 months, where the alcoholic and malolactic fermentation takes place. The remainder ferments in the traditional way.