|
Articles:
Interview Simon Dean, Drip Couture
"Simon Dean is one such expat who is discovering the benefits of working for international companies while using local talent and basing himself in the rather agreeable city of Mendoza"
Mendoza start up awarded USD 40,000 to expand to Chile
"As the first rent payment system of its type in South America, PagaTu Alquiler is seeing doors open across the continent even though people have been slow to embrace it here"
Mining Argentina - Interview with a Geologist
"Mining is a hot topic in Argentina. Amanda Barnes interviews geologist Bruce Smith to learn just what all the fuss is about"
Family on bicycles, arrival Mendoza from Alaska
"Young family from Idaho have pedaled their way through 15 countries and well over 20,000 miles"
Bodega Salentein: A Work of Art
"The restaurant is one wing of the visitor’s centre, Killka, which is an unusual Bormida & Yanzon-designed glass and concrete structure of cubes which opens up into an interesting interplay of light, space and sky on the inside."
Bodega Atamisque: the finer things in life
"Drinking a lovely buttery and honey Chardonnay we started on the fresh and light trout ceviche and a dense, rich terraine with red pesto as starters.."
Tupungato league: Finca Sophenia and Jean Bousquet
"The Uco Valley has relatively little disease. This natural blessing is fiercely protected within the zone – no fresh produce can be brought in from outside the valley.."
Mendoza's underground green scene
"Mendoza’s conscientious younger generations are moving towards an altogether different trend: vegetarianism and animal rights."
Sommelier School: Educating the senses (graduation)
"After learning the principles of tasting a wine we moved onto the practical part and fortunately with plenty of the good stuff from Mendoza’s younger generations"
Cooking and Wine - Familia Zuccardi
"It was fascinating to learn about the history of these wood-burning cement pods and see how the restaurant embraces a real range of cooking techniques"
Italian food in Mendoza
"And, how does Maria Teresa make her renowned pasta you ask? “You take flour, eggs and a pinch of salt and knead it as if you are conducting music"
O. Fournier: A Winery Blending Cutting-Edge Architecture, Fine Wines and Gourmet Food
"O Fournier is probably one of the most architecturally famous, and strangest looking, bodegas in the world."
See more articles by Amanda Barnes..
|
Currently, C.A.S.A Orfila is launching the line “Orfila Clásico” with the aim of offering an affordable blend for every-day consumption. This line is available in its red and white varieties and at a price range of $10 to $12, and it has been well received by consumers and the marketing network. Javier Jonson, Business Manager of Orfila, explained that “within the local market, we are a centennial brand with distribution in all regional and national sales channels: wholesalers, retailers and wine shops. We also count on a strong sales force within Buenos Aires Capital City and its suburban surroundings, as well as across the country. As regards the foreign market, since some time ago, we have been consolidating our position in the wine world. The volumes we handle, including all the brands produced, turn us into one of the unquestionable leaders in the wine industry. In the mid-term, our aim is to consolidate our position in the international market.”
