Alejandro Vigil is director of manufacturing, vineyards and wineries at Catena Zapata, and was named president of Wines of Argentina in April. Moreover main the Catena household’s wine tasks, he additionally runs Chachingo craft brewery and a slew of pubs and eating places in Mendoza.
How did you get right here?
My journey began at INTA [the National Institute of Agricultural Technology in Argentina] in 1996, when it opened a specialised soils division in Luján de Cuyo, and I actually received to find out about Argentinian viticulture. I met consultants, technicians and vineyard house owners across the nation, which led to my crossing over to the personal sector 22 years in the past. I’ve been Catena Zapata’s head of oenology for 18 years. But it surely’s actually concerning the individuals: I’ve labored with 80% of the vineyards in Uco Valley, and that’s an actual swathe of information.
What’s one of the best factor about your job?
I’m at all times inspired by strolling round a winery 12 months spherical, sensing it and residing with it, then expressing it 12 months after 12 months. Wine doesn’t come to life once you ferment grapes, it’s born annually once we prune. One of the best half is deciphering nature by means of wine. There’s a well-known saying, ‘bottling the panorama’, and I really like doing simply that, capturing Argentina – La Pampa, Mendoza, Salta, in every single place I work.
And the worst?
What can’t be managed in viticulture is nature. Hail and frost harm me probably the most; when nature reveals its power there’s little we are able to do about it. I can mitigate most issues however I can’t do something a few -6˚C frost, or hail earlier than harvest.
What’s the commonest false impression about your job?
That my work begins and ends within the winery. In truth, the bodega is within the center. And communication is vital too. At Casa Vigil [Vigil’s winery and restaurant brand in Mendoza] I’ve many guests, and it’s vital to share the winery’s power and make them really feel a part of it.
What are the challenges of main Wines of Argentina?
We have to persuade new drinkers in addition to older ones to strive Argentinian wine, as a result of neither group actually chooses wine from our nation. Gross sales are rising slowly at 3% a 12 months, which is small on a worldwide stage. It’s troublesome when economies are slowing down and Argentina is coping with inflation, so we have to work tougher than ever.
How do you strike a piece/life steadiness?
A private life doesn’t exist outdoors viticulture, and my free time is invariably linked to the winery. Pruning, as an illustration. I do get pleasure from cooking with my household after I get time. On Saturday we made selfmade pasta and on Sunday I walked round vineyards with my youngsters. High quality time is crucial.
You have got Malbec and Cabernet Franc tattoos? Which different grapes are particular to you?
Pinot Noir is so clear that in a dry, sunny nation, it may show troublesome – and I really like that problem. Additionally, Semillon, Chardonnay and Criolla. There’s loads to be performed with Mediterranean varieties too, equivalent to Garnacha, Monastrell and Carignan, and in new areas equivalent to Villa Normal Belgrano in Córdoba, or Tandil in Buenos Aires. If we need to develop in quantity, we have to transfer down from the Andes. Catena is cultivating 120ha at Casa de Piedra in La Pampa; it’s an excellent place to begin for low-elevation wines.
What do you drink at house?
I really like crimson Burgundy and Spanish Garnacha, and peaty malt whiskies from Islay. Additionally beer, and gin; I make G&Ts with water, not tonic.
