PerSe

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Founded in 2012 by David Bonomi, Edy del Popolo, and his son Santiago, PerSe Wines was conceived with a singular aim: craft pure, mountain-driven wines that express one of Argentina’s most extreme terroirs. The partners planted their vineyards on land they farm in collaboration with the monks of the Monasterio del Cristo Orante, in the Monasterio zone of Gualtallary, located in the northwestern corner of Mendoza’s Uco Valley at approximately 1,500 meters above sea level.

The limited-production PerSe wines are singular expressions of the Monasterio zone of Gualtallary, a site increasingly regarded as one of Argentina’s most profound vineyard areas. Described by Patricio Tapia, DWWA judge and author of the Descorchados guide, as “Argentina’s first grand cru,” Monasterio is defined by its extreme altitude, cool mountain climate, and uniquely calcareous soils. These conditions give rise to wines of tension, precision, and unmistakable identity.

This high-altitude site is among the coolest grape growing areas in Argentina. Daytime and nighttime temperatures in upper Gualtallary average 5–10°F lower than in the city of Mendoza, a result of the dramatic elevation and Andean influence. The soils are strikingly austere and complex, dominated by intense white chalk, calcareous stones, and decomposed granite, with layered horizons that naturally limit vine vigor and encourage deep root systems.

The vineyards are farmed organically (non-certified) and divided into exceptionally small parcels, many measuring less than 0.5 hectares. All vines are head-trained (gobelet) with planting densities ranging from roughly 2,300 to 7,300 vines per hectare depending on soil depth, structure, and exposure. This diversity of spacing and vine architecture is intentional, allowing each parcel to achieve balance within its specific soil–climate–plant relationship. Yields are extremely low, and production is microscopic, with the smallest PerSe wine sourced from just 312 vines.

Irrigation is used sparingly and only as a complement, with water requirements decreasing as altitude increases. At the highest sites, the team is actively exploring dry farming, an unprecedented and ambitious goal in this region. Abundant winter snowfall and naturally low yields provide both the challenge and the motivation to push viticulture to its limits.

The grapes for PerSe Iubileus, La Craie, and Uni del Bonnesant come from tiny, meticulously selected parcels within the Monasterio vineyards. These sites consistently deliver wines that are deeply expressive yet restrained, structured yet vibrant. Even in their youth, they show remarkable balance and drinkability, underscoring PerSe’s belief that true mountain terroirs can produce wines of both intellectual depth and immediate pleasure. Vinification follows the same philosophy as the farming: native yeast fermentation, minimal intervention, and an unwavering focus on preserving the clarity of place.

In the founders’ view, Gualtallary represents the most compelling terroir in the Uco Valley, where cool climate and complex soils converge to produce wines of unmistakable personality. Though PerSe remains a young project, the wines already stand out for their seriousness, balance, and drinkability, offering a profound and transparent expression of high-altitude Mendoza.