Bodega Dante Robino Cover Image

Bodega Dante RobinoVerified Organization

A brief history

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 Logo

Established in 1920

Quintana 375, Perdriel



Bodega Dante Robino Wines

Featured Wines

Bodega Dante Robino Novecento Cabernet Sauvignon Bottle Preview
Bodega Dante RobinoNovecento Cabernet Sauvignon

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.