Bottle
For most wines, this is the end. For sparkling, just the beginning. The wine is filtered, sometimes fined (clarified with natural agents), and bottled.
Sparkling wine breaks the rules. After the base wine is made, a second fermentation happens inside the bottle — yeast and a little sugar are sealed in, and the CO2 can't escape. The bubbles are trapped.
This is the traditional method (the way Champagne is made), and Argentina's serious sparkling producers use it too, mostly in the Uco Valley.
The Argentine signature
Altitude does work no other country can replicate. Argentine vineyards sit between 800 and 3,100 meters — higher than almost anywhere else in the world.
Intense UV at altitude thickens grape skins before the fruit even reaches the winery. More color, more tannin, more flavor compounds. The wine is already different before the winemaker touches it.
The country is also pivoting — quietly, vintage by vintage — from heavy oak to concrete and foudre, letting the altitude-driven fruit speak for itself.
