Argentina

Founded in 1920, Dante Robino was privately held until March 2020. When we became the first winery to be owned by AB-InBev - the world's largest brewer and giant of the beverage industry. Today we are a business breaking new ground, focusing on sustainability and innovation with a new, comprehensive range of products that bring us closer to consumer, without forgetting our essence. Through a program of significant investment in both winemaking, sales and marketing, our aim is to become a top 3 exporter from Argentina within the next 5 years.
We are now seeking to build long term partnerships with leading global importers in order to achieve our goals.

Our wineny team is leaded by Soledad Buenanueva, Chief Winemaker and one of Mendoza's leading female winemakers, working at Dante Robino for over 7 years. Another of our referents is Jorge Riccitelli, Winemaker Consultant and Argentina's Winemaker of the Year 2012 by Wine Enthusiast. With more than 25 years experience on the field he's become a legend within Argentina's winemaking scene.

Bodega Dante Robino

Bonarda

Cabernet Franc

Cabernet Sauvignon

Chardonnay

Chenin Blanc

Malbec

Petit Verdot

Pinot Noir

Ugni Blanc

Sweet

Rosé

Capriccio Dolcezza Rosado

White Blend

White

Legado Blend de Blancas

Sparkling

LPQTP

VINEYARDS
Vineyards planted in 1960. Trellis vine, watered through furrows with melt water.
Implanted in stony good-drainage soil in an area with a wide temperature range
between day and night. The land is 900m above sea level. These vineyards are
characterised by excellent sunlight typical of this wine region. The vineyard yield is
7 tons/ha.

VINIFICATION PROCESS
The grape is harvested from selected well-kept vineyards, with high enological
quality and low production. There is a phenolic ripen and sugar level monitoring of
the vines up to the moment of grinding. Harvest is manual and grapes are stalked,
refrigerated and fermented during grinding. From there, they are sent to small
capacity vessels (100 to 300 HL), equipped with temperature panels that allow for
refrigerant and hot water passage. Temperature is maintained at 77 ºF
approximately. Alcoholic fermentation takes approximately up to 10 days and it is
followed by the maceration process, which it spends between 10 and 15 days; the
drain out moment is decided in function of the total polyphenol index, together
with the respective tasting.

ORGANOLEPTIC DESCRIPTION
COLOR: Its shows a deep colour.
NOSE: with aromas of black pepper and ripe berries.
PALATE: It is structured, with a great personality and presence.
SERVING SUGGESTION: Keep in a cool, dark place free of vibrations.
Excellent with all types of meat.

Novecento Cabernet Sauvignon

Legado Cabernet Sauvignon

Dante Robino Bonarda

Dante Robino Cabernet

VINIFICATION PROCESS
The  grapes  are  harvested  when  they  reach  an  optimum  balance between sugar and acidity to obtain a very special base wine .The base wine is sent to stainless steel tanks, to induce  a  second  fermentation  where  a  mixture  of  sugar  and  selected  yeast  is  added.  During  this  stage,  daily  agitations are carried out for a period of four months. This will  help  making  an  even  sparkling  wine,  thus  achieving  excellent volume and roundness in the mouth. Once this process is completed, the expedition liqueur is added, the wine is centrifuged and then it is filtered leaving it ready for bottling.

TASTING NOTES
Elegant,  delicate,  with  shimmering  gold  tinges.  Intense  citric aromas embraced by a delicate toasted bread touch. Pleasant   on   the   palate,   with   integrated   and   creamy   bubbles, with a lingering fruity flavor.

Dante Robino Extra Brut

VINIFICATION PROCESS
Destemming, roll grinding and refrigeration. Film cold
maceration during hours, cold de-leesed. Cleaning by
chill. Must fermentation in containers for 15 days at 10
- 14 ºC with selected yeasts (with half malolactic
fermentation). Cold stabilization, followed by filtering and
bottling.

TASTING NOTES
COLOR: Bright yellow, with a green tinge.
NOSE: Delicate aromas of flowers, herbs and tropical
fruits.
PALATE: Fresh and harmonious.
SERVING SUGGESTION: Keep in a cool, dark place free
of vibrations. We recommend this white blend with fish,
pastas and soft cheese.

Novecento Blend de Blancas

Dante Robino Malbec

VINIFICATION PROCESS
The grape is transported by truck in bulk when it is 22 brix
ripe in March and April to the winery. A high percentage
of grain is stalked and ground and then subjected
to classic maceration for 14-18 days with reassemblage.
Fermentation is achieved using selected yeasts at a low
temperature (100% natural malolactic fermentation)
and there is decanting and clarification. De-vesseling is
into a pneumatic press, where solid marc is the residue of
this process. The liquid is fermented grape juice, whose
fermentation continues slowly for approximately 30 days.
This liquid is decanted from its container into a stainless
steel champagne-making tank in order to apply the
Charmat method for champagne production. The tank is
strewn with yeasts, which are left there to work for 25
days. Fermentation ends when the pressure at the tank is
6 atm. At this point, the champagne is centrifuged and
filtered, and is ready for bottling. The line is connected
from the champagne tank to the filler. The champagne is
introduced at 0 ºC and 4.5 atm of pressure.

TASTING NOTES
COLOR: An attractive rose color, brilliant and suggestive.
AROMA: Aromas of berries and peach.
TASTE: On the palate, it has good character and body.
Taste of berries and black fruit stand out.

Novecento Rosado Dulce

Dante Robino White Blend

Red Blend

VINIFICATION PROCESS
The different grapes are received in the winery, taking
care of their stage prior to grinding. They are then
destemmed, refrigerated and subsequently sent to
stainless steel vessels, where they will undergo alcoholic
fermentation at controlled temperatures with selected
yeasts. Pump-overs are carried out throughout the AF –
alcoholic fermentation- to increase the extraction of
aromas and color. After this, natural malolactic
fermentation takes place which is combined with a
post-fermentation maceration.
The blending of this wine takes place prior to bottling,
giving rise to a wine of medium complexity, agile, lively
and friendly to the palate

TASTING NOTES
- View: Bright Intense red color with violet tones.
- Nose: Sweet aromas of raspberries, ripe red fruits and
jams.
- Mouth: Sweet and pleasant impact, good balance of
acidity, juicy, long fruity finish.

NAVE Blend de Tintas

A tribute to the 100 years of Bodega Dante Robino. A story that evolves year after year.

Biografia

VINIFICATION PROCESS
Each grape is harvested at its optimal point of sugar and
acidity, to obtain a special base wine for sparkling.
After alcoholic fermentation is carried out at low
temperatures, the final blend is made. This base wine is
sent to stainless steel tanks to be processed under the
Charmat method. Then sugar and selected yeasts are
added to carry out the second fermentation.
The wine is kept in contact with the fine lees until it is
stabilized at low temperatures. After this, the expedition
liqueur is added and then it is filtered, and ready for
bottling.

TASTING NOTES
Appearance: Straw yellow color, bright with greenish
shades.
- Nose: Fresh aromas of orange blossom, pear and
pineapple, crisp and young.
- Mouth: Fresh and bubbly impact, with marked acidity,
good balance and elegant finish.

NAVE Extra Brut

VINEYARDS
The grapes grow in selected vineyards of high winemaking quality. Stony soils
poor in organic matter, with good drainage. The vineyards are watered by ditch
with melting waters from The Andes.

VINIFICATION PROCESS
Manual harvest. Selection of bunches and grapes. A pre-fermentative maceration
is carried out, where the skins are in contact with the grape juice at a temperatures
ranging from 32 to 35.6 °F for 2 to 3 days, with gentle daily movements to get an
even must. Fermenting and post-fermenting maceration in small vessels, with
controlled temperatures that oscillate between 77 and 82.4 °F reaching to a
maximum of 86 °F. During the whole fermentation process, pumping up and
breaking down is carried out to get all the must in an even contact with the skins.
Natural malolactic fermentation.
Aging for 12 months in first use French oak barrels (medium toast).
Bottle storage: 12 months.
Aging potential: 1O years.

TASTING NOTES
Intense ruby red. In the nose it´s complex and attractive, we can perceive red fruit
such as raspberries and strawberries embraced by an exotic and fresh touch of
eucalyptus. Barrel aging brings out sweet notes like caramel. A full bodied wine,
balanced, with ripe tannins that make it a remarkable example of the noble varietal.
Service temperature: 60.8 to 64.4 ºF.

Gran Dante Bonarda

VINIFICATION PROCESS
Grapes are hand-picked very early in the morning. Then,
stems are gently removed and grapes macerate in low
temperature. Grapes are later pressed and juice is
separated from skins. Fermentation of clean must takes 15
to 20 days at 14 - 16 ºC using selected yeasts. Alcoholic
fermentation follows. The wine later rests in stainless steel
tanks and is stabilized in cold temperature. Eventually, the
wine is filtered and bottled.

TASTING NOTES
On the sight, we find a bright wine with green hues. On
the nose, it is clean with clear citrus and flowery notes.
Once in the mouth, it is balanced, silky and fresh with
mineral touches. Its finish is unctuous. Its ideal pairing
would be green salads, grilled fish, creamy cheeses,
seafood rice, pasta with pesto sauce and savory pies
among others.
COLOR: Bright with green hues.
NOSE: Evident Citrus with white flowery hints such as
orange blossom.
PALATE: Fresh with mineral touches. Balanced with
unctuous finish.

Novecento Raíces Blend de Blancas

VINEYARDS
Vineyards planted in 1960. Trellis vine, watered through furrows with melt water.
Implanted in stony good-drainage soil in an area with a wide temperature range
between day and night. The land is 900m above sea level. These vineyards are
characterised by excellent sunlight typical of this wine region. The vineyard yield is
7 tons/ha.

VINIFICATION PROCESS
The grape is harvested from selected well-kept vineyards, with high enological
quality and low production. There is a phenolic ripen and sugar level monitoring of
the vines up to the moment of grinding. Harvest is manual and grapes are stalked,
refrigerated and fermented during grinding. From there, they are sent to small
capacity vessels (100 to 300 HL), equipped with temperature panels that allow for
refrigerant and hot water passage. Temperature is maintained at 77 ºF
approximately. Alcoholic fermentation takes approximately up to 10 days and it is
followed by the maceration process, which it spends between 10 and 15 days; the
drain out moment is decided in function of the total polyphenol index, together
with the respective tasting.

ORGANOLEPTIC DESCRIPTION
COLOR: It shows an intense red color with purplish tints.
NOSE: Its aromas remind of blackberries, cherries and ripe plums.
PALATE: It is balanced with soft and sweet tannins.
SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. It is a good
companion of pastas with red sauces and braized meats.

Novecento Malbec

VINEYARDS
The vineyards are irrigated by ditch with melting waters from the Andes. Besides the purity of these waters, another paramount factor is the wide temperature range- difference in temperature between day and night- which helps the grapes to get thicker skins, more color and concentration of aromas. Finally, there is a constant breeze blowing from west to east that contributes to great health.

VINIFICATION PROCESS
Manual  harvest.  Selection  of  bunches  and  berries.  A  pre-fermentative   maceration   is   carried   out,   which   leaves   the   skins   in   contact   with   the   must   at   a   temperature  of  0  to  2  ºC  for  2  to  3  days,  with  gentle  daily   movements.   Fermenting   and   post-fermenting   maceration     in     small     vessels,     with     controlled     temperatures  that  oscillate  between  25  and  28  ºC  reaching  a  maximum  of  30  ºC.  During  the  whole  fermentation process, pumping up and breaking down is carried out to get all the must in an even contact with the skins. Natural malolactic fermentation.

TASTING NOTES
Vibrant ruby red with violet hues, bright and clean. In the nose  it ́s  intense  ,  we  can  appreciate  black  fruit  such  as  blackberries  and  floral  notes  like  violet  embraced  by  integrated  and  elegant  oaky  notes.  In  the  mouth  it  is  intense, full bodied with firm and marked tannins, which promise  a  long  and  safe  aging  in  bottle.  A  great  Malbec  with  full  varietal  expression,  where  fruit,  silkiness  and  balance stand out.

Gran Dante Malbec

VINEYARDS The grapes grow in selected vineyards of high winemaking quality. Stony soils poor in organic matter, with good drainage. The vineyards are watered by ditch with melting waters from The Andes.

VINIFICATION PROCESS
The grapes are harvested with the optimum degree of
maturity. The flower must is carefully separated from the
stems and grape skins and fermented at low temperatures
with selected yeasts. Once alcoholic fermentation has
finished, the base wine is bottled and sealed with a crown
cap to carry out the second fermentation under the
Champenoise method. Each one of the bottles is filled
with unfermented must and a second fermentation starts
in the bottles at low temperature. After this step, the
bottles are left to rest in contact with the lees- dead yeastfor approximately 18 months. At that time the
"disgorgement" is performed, which consists of removing
the crown cap together with the lees and placing the final
cap.

TASTING NOTES
Bright gold yellow. In the nose, it´s complex with citric
fruit embraced by delicate hints of brioche and toasted
bread. The palate is pleasant, with integrated persistent
and creamy bubbles, and a velvety and unctuous body.
Long and elegant finish

Gran Dante Brut Nature

VINIFICATION PROCESS
The grapes are harvested when they have the perfect
balance between sugar and acidity desired for this type of
natural sweet wines (approx 190-200 gr / liter). In the
cellar temperature is lowered to 6 - 8 ºC, to preserve
aromas and achieve the subtle texture of residual sugar.

TASTING NOTES
It´s clean and bright. It´s pale yellow with greenish and
silver tones. In the nose we can appreciate fruity and floral
notes like apricot, pineapple, white peach and white
flowers, embraced by subtle citric and herbal notes typical
of the grape variety. In the mouth it´s elegant and
persistant. Capriccio Natural Sweet is an ideal match
forslightly sweet desserts like Cheesecake. It is also perfect
to pair with soft cheese or just to prepare and excellent
white fruit frozen drink and enjoy before or after any
meal.

Capriccio Dolcezza Blanco

VINIFICATION PROCESS
The grapes are harvested when they have the perfect
balance between sugar and acidity desired for this type of
natural sweet wines (approx 190-200 gr / liter). In the
cellar temperature is lowered to 6 - 8 ºC, to get an optimal
clean must to ferment. This fermentation takes about 30
days, and is done at very low temperatures to
preserve aromas (8 - 10 °C) once the selected yeast have
consumed about 110 grams / liter of sugar, the tank valves
are closed, to reach about 5,5 kg of pressure.
After this fermentation is stopped by lowering the
temperature to (-3 ºC), leaving a remaining natural sugar
of approximately 60 grams / liter. This gives our wine a
unique smoothiness. Finally, the sparkling wine is
centrifuged to remove the remaining dead yeast after this
it is filtered to give it its final clarity. The bottling is
done at 0 ºC.

TASTING NOTES
It´s pale yellow with greenish and steely hues. In the nose
it has delicate citric and tropical fruits aromas embraced
by subtle floral notes, characteristic of this emblematic
white grape variety- Torrontes-. In the mouth it has a
pleasant, fruity, balanced and persistent palate, with an
acidity that makes it fresh and invites you to continue
drinking. Ideal to pair with fruit mousse, with white
chocolate coat; strawberry cake with milk cream.

Capriccio Fiore

VINIFICATION PROCESS
Grapes are harvested when they have the optimal sugar
and acidity conditions to get the base wine for the
sparkling wine. In the winery, the must obtained through
pneumatic press is separated and fermented at 15 - 16 °C
until there is no trace of sugar. This wine is sent to
stainless steel tanks to make the sparkling wine following
the Charmat method. Sugar and yeasts are added for the
second fermentation, which lasts for about 25 days. Once
finished, the expedition liqueur is added, centrifuged and
then filtered, ready for bottling at 0 ºC and 6 atm pressure.

TASTING NOTES
COLOR: Bright yellow with greenish glints.
AROMA: Fine and fresh with fruity complexity.
TASTE: Balanced, with a lingering finish.
PERLAGE: Intense and elegant

Novecento Demi Sec

VINIFICATION PROCESS
Grapes are harvested when they have the optimal sugar
and acidity conditions to get the base wine for the
sparkling wine. In the winery, the must obtained through
pneumatic press is separated and fermented at 15 - 16 °C
until there is no trace of sugar. This wine is sent to
stainless steel tanks to make the sparkling wine following
the Charmat method. Sugar and yeasts are added for the
second fermentation, which lasts for about 25 days. Once
finished, the expedition liqueur is added, centrifuged and
then filtered, ready for bottling at 0 ºC and 6 atm pressure.

TASTING NOTES
A young sparkling wine. In the nose, it offers the vibrant
aromas of citric fruit. In the mouth, the mousse of its fine
bubbles and a pleasant balanced finish. Its marked acidity
and light body make it great for seafood salad, fried
tempura, grilled fish, and creamy fresh cheese.
COLOR: Bright yellow with greenish glints.
AROMA: Fresh, combined with delicate fruity and citric
notes.
TASTE: Elegant with good sugar-acidity balance.
PERLAGE: Refined and persistent.

Argentina

Bodega Dante Robino

A brief history

Bodega Dante Robino Wines

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