Not far from the mountain town of Tupungato, Bodega Urqo is the vision of the Urquia family, who have invested in 300 hectares of desert soils shadowed by the Argentine Andes. Their name, “Urqo”, is a fusion of their family surname and the Uco Valley, reflecting their deep connection to the land. With vineyards across the high-altitude districts of Los Chacayes and Tupungato, Urqo focuses on purity, precision, and energy. Owner Loli Urquia, inspired by the earth’s natural forces, partners with young Uruguayan winemaker Leo Pisano and consultant Daniel Pi to craft vibrant, mineral-driven wines that speak clearly of their place.

Urqo follows a philosophy of respect, care, and grow, underpinned by responsible practices both in the winery and the vineyard. The estate is certified sustainable under the Bodegas de Argentinas sustainability protocol, validated by Bureau Veritas Argentina. With organic farming already in practice and formal certification on the horizon, the vineyard is managed holistically to protect biodiversity, reduce environmental impact, and prioritise social and economic responsibility. Renewable energy use, minimal intervention, and a deep commitment to people and land define their environmental stewardship.

The grapes for Durmiente Malbec are sourced entirely from Urqo’s own Tupungato vineyards, planted on deep sandy soils streaked with limestone. The wine sees a minimal touch of oak and is named after the durmientes (railway sleepers) that line the edge of the vineyard—symbols of connection and continuity. The minimalist winery itself is designed to express the raw character of the fruit with clarity and focus.

This is a textbook Uco Valley Malbec with a touch of edge. Aromas of graphite and violets lead into a savoury, structured palate with dark fruit, iron-rich minerality and a refined sense of restraint. It’s vibrant and expressive, yet with a serious, food-worthy backbone. An honest and characterful Malbec that overdelivers on every level.

Pair with a ribeye steak, homemade cheeseburgers, grilled peppers or goat’s cheese. This is a red that thrives alongside rich, smoky, and umami-forward dishes.