The estate consists of 240 hectares in Gualtallary, Tupungato, Uco Valley (Mendoza). The area has idyllic wine-growing conditions. The vineyard is situated in the Andes foothills at an altitude of 1200 meters/4000 feet above sea level. Due to its location, Domaine Bousquet’s vineyards benefits from a cool climate and constant fresh air.


With rainfall averaging a scant 20 cm per year, water delivery to the vines can be well controlled. Irrigation is processed through a drop-by-drop system harnessing the pure Andean mountain run-off. This special water creates lower pH in the grapes, resulting in higher acidity and more color in the wine. The desert-like climate has a huge 59° F day/night temperature differential.


Thanks to the sandy soil, drainage tends to be excellent. Most of the soil surface has low concentrations of organic material due to the elevation and climate, which produces very favorable stress in each of our vines. Grapes develop increased levels of sugar and acidity.  Sandy soils help create wines with ele­gant profiles.


The vineyard was planted on virgin land by Jean Bousquet after its purchase in 1997. Once the vines reach their optimum ripeness, the grapes are picked by hand and gathered in small trays. Organic grapes have greater concentration thanks to lower yields. Thicker skins, developed by the grapes to protect against heat and cold, give us greater body, flavor, and aromatics.

All these great attributes give the grapes the possibility to attain optimum maturation without having to use pesticides or other chemical products, hence allowing Domaine Bousquet to produce high quality and healthy organically-grown grapes, which are then transformed into high-quality organic wines.


Domaine Bousquet´s philosophy is to focus on preserving the grapes high-quality characteristics, which is why gentle handling of the fruit is the guiding principle of our winery.

The team working in our cellar is detail oriented and strives to combine traditional with modern methods in order to produce high quality and polished style wines.

The winery can handle about 4,5 million liters of pre­mium wine, and the cellar inclu­des stain­less and cement vats, as well as French oak barrels.

Grapes arrive in small boxes to the receiving area, where they are hand-sorted before going to the de-stemmer. After a gentle destemming, the fruit is then sent to tanks for maceration and then fermentation for 30 days approximately. The fermentation is carried out with selected yeast at a controlled temperature. During the winemaking process, our winemaking team controls and regularly supervises our wines to ensure exceptional quality.