gallery/las payas 17

Vinos hechos a mano que no siguen la corriente


At Las Payas our mission is to make wine in a more and more natural way each day. We think of wines as living beings, so we let them be. And the first step to achieve this is to free them from slavery. That’s why our wines are unclarified and unfiltered; the wild yeast comes directly from the grapes, and we keep the use of additives to the absolute minimum. We actually use only two: Some tartaric acid (natural from grapes) to manage the lack of acidity in our region’s soils, and sulfur anhydride in its minimum expression. And nothing else. In some cases we even only use grape must.


On our last vintages we abandoned the use of oak in any form, trying to make the path from grape to glass as simple and pure as we can.

Wines are bottled in remarkably small batches (sometimes up to 300 bottles). We never try to remake the same wine every year because, as we all know, that’s not possible.


And most important: Las Payas is not a commercial company looking for economic profit in itself. It’s a life project in which we bottle interesting wines for enlightened wine lovers.


BICHO RARO / Patricia + Emperatriz (2017)

Patricia and Emperatriz are varieties that were born by cross breeding in San Rafael in the 60’. These seedless grapes that come in enormous bunches were created while searching for grapes suitable for eating and making raisins. Every year we manage to rescue enough of them to make wine from a government vineyard.

This atypical wine makes its apparition by being fermented with skins at two very different points of maturity.

BICHO RARO / Verdicchio (2018)

Bicho Raro (“Rare Bug”) is a brand idea where we create wines from grape varieties exotic to Argentina which we love to hunt.

This grape variety is unknown in our country but we find 60 plants and made this white with skins.

Only 160 bottles. Not stabilized. Unfiltered. Low SO2

Moscatel Rosado is a “criolla” grape variety that is our favorite when it comes to ferment white and orange wines. We made it in several styles. The following are two different examples:


MOSCATEL DI CARDINALE Capítulo 2: El Naranjo (2018)

The grapes were picked a little over mature. The must is fermented with skins and seeds as a red without temperature control (max. 29ºC).

Not stabilized. Unfiltered. Low SO2

MOSCATEL DI CARDINALE Capítulo 4: El Desertor (2017)

On this version the grapes were dehydrated under the sun for a couple of weeks before being fermented with skin and seeds as a red wine.

Slightly sweet wine. Not stabilized. Unfiltered. Low in SO2


CRIOLLAJE / Cereza + Criolla Grande (2018)

CRIOLLAJE is a concept label where we bottle wines made with creole grapes. Argentine official classification system states it’s a pink wine and so is its color. But it actually is a red, made from these light colored grapes. Usually used for cheap wines, these American born grapes produce delicious and delicate wines. The grapes that gave birth to this wine were harvested from a fully agro-ecological vineyard.

Soft, juicy, fruity but with a tannic content that makes it perfect.

Only 600 bottles / 15 mg/l total SO2

BICHO RARO / Canela (2018)

The Canela is not only a “criolla” grape variety but one clearly in the endangered species list. For us, that’s reason enough for a search and rescue mission. After we find it, we use it to do a traditional high alcohol, slightly sweet wine.


CRUDO / Sangiovese (2018)

Behind the Crudo (Raw) label our followers can find a “red wine of the year” that’s not technically finished but is ready to give an experience for the senses. Every year during winter, as we taste our new born wines, we find one or two that leave a question floating in the air: It’s not ready yet but.... Why aren’t we drinking it right now?

In 2017, it was the moment for a Cabernet Franc. This year we are offering this Sangiovese.

Unoaked, unfiltered, uneverything.

DON NADIE / Cabernet Sauvignon (2017)

A pure cabernet sauvignon juice from our zone. Searching for fruitiness and simplicity we bottled this beautiful wine. The name speaks about the absence of an heritage. New people arriving from nowhere making new wines.

DON NADIE / Fer (2017)

Fer Servadou is a grape variety exotic to our country. Las Payas is fortunate to have a winemaker in its ranks that in its free time has become a renowned grapehunter. Finding odd varieties such as this one is the first step for some of our wines. Pure, unblended, unoaked, unfiltered.


Pinot Noir + Chardonnay + Cabernet Franc (2017)

This blend started with a Pinot aged in old oak barrels for 6 months. Then a Chardonnay fermented with skins and a Cab Franc with carbonic maceration completed the scene. At Las Payas we never repeat a blend. When the last bottle of a blend leaves our cellar his name and label leave with it and will not be repeated.

1250 bottles


Cabernet Sauvignon + Malbec + Ancellota (2016)

An involuntary mix of a Cabernet with a Malbec has led to this blend with an Ancellota twist.

Unique blend. Unfiltered and unoaked. 1050 bottles.

THE WINEMAKER (Guainmeiquer)

Born in Buenos Aires, Argentina, Santiago Salgado is making wine at his “finca” in San Rafael, Mendoza, since he moved to the outskirts of the city in 2005. As an artisanal winemaker he bottles atypical wines that yell originality in the middle of an ocean full of standardized industrial proposals.

He is a defender of Native American grape varieties (“criollas”) and has a self-imposed mission to demonstrate that good quality wines can be made from them. The Moscatel Rosado is his fetish grape which he ferments in a wide variety of ways to give birth to white, orange and sparkling wines.

Las Payas is a very small winery that doesn’t have its own vineyard, so its winemaker has become a renowned grape hunter in South Mendoza. From that expertise, a compulsion has been born to ferment every exotic grape variety out there. In the last years, he has elaborated wine using Nero d´Avola, Corvina, Ancellota, Caladoc, Croatina, Fer, Canela, Patricia, Emperatriz, Malvina, Canari, Carignan, Gamay, et altri.

Trying to make the simplest path possible between grape and glass, he has banned almost all chemicals (sulphur dioxide is the last survivor, but not for long) and sent barrels to ostracism. Oak is forbidden at the winery in any form including furniture.