Via Revolucionaria

VISIT IMPORTER'S WEBSITE
Country of Origin: Argentina
Location: Tupungato, Uco Valley
People: Matias Michelini, Owner & Winemaker
Viticulture: Practicing Organic

Items

Via Revolucionaria 2018 'Pura' Bonarda, Mendoza Login <1 Case
Via Revolucionaria 2019 'Pura' Bonarda, Mendoza Login AG 90 In Stock
Via Revolucionaria 2019 Criolla Grande (aka Pais), Mendoza Login WA 90 In Stock

Social Media Links:
Instagram: @micheliniwine09 @passionate.wine

Via Revolucionaria is located in Tupungato, Uco Valley in the Mendoza region. Matias Michelini is the winemaker and agronomist. Matias strives to make experimental wines that express terroir. These wines are extremely low production and are drawn from multiple inspirations, regions, and styles.

The Via Revolucionaria wines are all sourced from a single vineyard and fermented with native yeast. They are vinified in a more natural, unconventional way. The 'Brutal' Torrontes and 'Hulk' Semillon are both unfiltered. The 'Pura' Bonarda is fermented via carbonic maceration. The Ancellota wine is the only 100% varietal Ancellota that may exist!

Reviews

  • Via Revolucionaria 2019 Criolla Grande (aka Pais), Mendoza
    The Wine Advocate
    Rating: 90 (10/31/2019)

    he 2019 Via Revolucionaria Criolla Grande was first produced in 2016 (with a very small volume), but I had never tasted it before. It comes from vines planted in the 1940s with a blend of Criolla grapes (including some Cereza and even Criolla Chica) in Campo Vidal in Tupungato. It's a bright and light cherry color, almost like a dark rosé, and has a juicy, pleasant and appealing personality, straightforward and easy to enjoy. The palate is light and refreshing, with clean flavors, and it has a finish lifted up by good acidity. This should go down well with tapas...
  • Via Revolucionaria 2019 'Pura' Bonarda, Mendoza
    Vinous
    Rating: 90 (10/31/2019)

    Part of the almost-experimental wines, the 2019 Via Revolucionaria Bonarda Pura was fermented with 50% carbonic maceration and the rest in concrete egg. The grapes come from a parral planted in the 1970s in Campo Vidal (Tupungato). It has an unusual roasted nose, with toasted/smoky notes, despite the fact that the wine sees zero oak. Matías Michelini reckons it must be compounds coming from the stems. There is less character from the carbonic maceration, and the wine feels more serious, with notes of black fruit and an earthy twist. It has more complexity in the palate, with more structure and grip, with moderate alcohol, and as is the case with most wines at this address, it has an electric sensation in the palate, a kind of effervescence (but no gas) from the lively acidity.