Edgardo (Edy) del Popolo and David Bonomi are the maverick team behind PerSe: producing some of the most extraordinary wines in Mendoza’s Uco Valley. The pair met in 1995 while working together at a local winery before deciding to embark on their own passion project in the high altitude, low yielding sites of Gualtallary. Largely due to their efforts, Gualtallary is now recognised by Decanter as Argentina’s first Grand Cru vineyard.
Head Wine Guru Tom first met Edy and David in 2015 and was blown away by the sheer quality and precision of expression of their wines. Available in tiny quantities, these are proper unicorn wines: only 800-1200 bottles are produced of each label annually (sold in cases of 4!) We had the pleasure of hosting these staggeringly talented winemakers at one of our recent Wine Therapy Grower Tastings for an exclusive conversation on the PerSe journey including stories behind each of their wines.
Each of their minuscule 0.2-0.5ha plots are obsessively selected for their unique microclimate and terroir. Non-intervention viticulture and microvinification in old oak barrels or concrete vessels produces artisanal wines that express the genuine character of each site and vintage.
PerSe’s wines have received critical acclaim winning back-to-back 100 point scores for their La Craie label. Having been included in Tim Atkins' Premier Cru Classification of Argentina's wines, they are now rightly hailed as one of the most important New World ventures around.
One to watch. We would highly recommend that you get behind these guys.
Vegan wines are simply wines made with no animal products. During the winemaking process, sediment is often removed from the wine by filtration and fining agents, some of which are made from casein, a protein found in milk. Winemakers can either choose to use plant-based fining agents, or not to at all, as is the case with some natural wines that take on an unusual cloudy appearance.