# A Lisa Noemia de Patagonia (2023)

- **Producer:** Bodega Noemia de Patagonia S.A.
- **Colour:** red
- **Type:** still
- **Grapes:** Malbec, Merlot, Petit Verdot
- **Region:** Patagonia, Argentina
- **Style:** Natural
- **Alcohol:** 14.0%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** violets, dark berries, black cherry, black plum, currants, white pepper, smoked meat, spice, chocolate

## About this wine

A Lisa Noemia de Patagonia 2023 is a red wine from Bodega Noemia de Patagonia S.A., located in the Rio Negro Valley of Patagonia, Argentina. The wine is primarily made from Malbec, with potential contributions from Merlot and Petit Verdot. Bodega Noemia was founded by Countess Noemi Marone Cinzano and Hans Vinding-Diers, who were drawn to the unique terroir of the region. Their winemaking approach focuses on organic and sustainable practices, with a philosophy of producing wines with elegance and balance. The vineyards are notably irrigated using a system of canals that are almost two centuries old, highlighting a deep connection to the region's history and natural resources. The 'A Lisa' bottling is intended as an accessible entry point to the winery's expression of Patagonian winemaking.

## Interesting facts

- Vineyards are irrigated by canals nearly 200 years old.
- Bodega Noemia embraces organic and sustainable farming.
- The 'A Lisa' bottling is considered an elegant introduction to the region.
- The winemaking philosophy emphasizes 'elegancia' and balance.

## Food pairing

The wine's medium body and balanced tannins make it versatile. Its dark fruit notes and subtle spice complement grilled and roasted meats, while its vibrant acidity can cut through richer dishes. The wine's fruit-forward character also pairs well with dishes that have a touch of sweetness or spice.

## Wine making process

The A Lisa Noemia de Patagonia 2023 is produced using grapes from approximately 50-year-old vineyards. The winemaking process emphasizes organic and sustainable viticulture. Fermentation occurs in stainless steel vats with soft extraction, with potential use of open wooden fermenters and cement vessels in some instances. Following fermentation, the wine undergoes aging for approximately 11 months, with a portion matured in used oak barrels (barriques) and the remainder in stainless steel tanks. This approach aims to preserve the purity of the fruit and the expression of the Patagonian terroir.