# A Lisa (2025)

- **Producer:** Bodega Noemía de Patagonia S.A.
- **Colour:** red
- **Type:** still
- **Grapes:** Malbec, Merlot
- **Region:** Patagonia, Argentina
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blueberry, blackberry, raspberry, cherry, plum, blackcurrant, violet, geranium, toast, vanilla

## About this wine

A Lisa is a remarkable red blend from Bodega Noemía, located in the Mainqué district of Patagonia's Río Negro Valley. Established by Italian Countess Noemi Marone Cinzano and Danish winemaker Hans Vinding-Diers, the estate is a pioneer in cool-climate Patagonian viticulture. The wine is named in honor of Hans' Danish grandmother, Lise. Beyond its exceptional quality, A Lisa serves as a vital community preservation project. The winery partners with local smallholders, leasing and managing their historical, ungrafted old vineyards under long-term agreements. This sustainable economic model prevents these heritage vines from being uprooted for industrial development, preserving the viticultural history of the region.

## Interesting facts

- Named 'A Lisa' ('To Lisa') in honor of winemaker Hans Vinding-Diers' Danish grandmother, Lise.
- The estate leases and protects historical, ungrafted 40-to-50-year-old vineyards from being uprooted by local smallholders.
- Vines are irrigated using a century-old British canal system drawing from glacial Patagonian rivers.

## Food pairing

The wine's medium-plus acidity and firm, fine-grained tannins cut beautifully through the rich fats of roasted lamb and grilled beef. Its bright, fresh fruit profile complements roasted root vegetables and savory herbs without overwhelming delicate game notes.

## Wine making process

The grapes for A Lisa are hand-harvested from old, ungrafted vines averaging 40 to 50 years of age. Upon arrival at the winery, the fruit is fully destemmed. Fermentation takes place in a combination of 2,500-liter and 5,000-liter cement vats, alongside 10,000-liter stainless steel tanks. The fermentation process lasts approximately 10 days, utilizing selected yeasts. Gentle extraction is achieved through traditional punching down (pigeage) and pumping over (remontage). To preserve the vibrant primary fruit characteristics and cool-climate freshness, only 10% of the wine is aged in seasoned French oak barrels, while the remaining 90% is matured in stainless steel tanks.