Argentina offers flavors and styles as diverse as its geographic settings. The argentinian bonarda offers plummy and smoky flavors.
The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land.  
     In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health.
      Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine . Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches.
     Undoubtedly, the combination of these factors turns Argentina into an oasis for the highest quality wine-making . Nevertheless, there is still a long way to go. Wine-making in Argentina, as we know it today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation.

    In a blind tasting organized by the "First Guide of Vineyards, Wineries and Wines of South America 2004", twenty-two Argentinean wines were chosen between the best 50 wines of South America.