Vino patero, a very Argentine tradition

Like Asado, chacarera, and empanadas, vino patero is synonymous with tradition in Argentina. We tell you everything you need to know about this custom.

In Argentina, vino patero is synonymous with tradition. Its production process is the most natural that exists, since, instead of using machines or technological tools for milling, the feet are used.

By obtaining the most thanks to “the feet”, this wine becomes the most artisanal varietal on the market. Do you want to know how it came about and what are its characteristics? We tell you.

Origin and evolution of Patero wine

Characteristic of northern Argentina, this varietal emerged in the 16th century, when European colonizers settled in the region and cultivated vines in different parts of the territory.

Because, at that time, they did not have the necessary technology to carry out the crushing and wine production, the inhabitants created a very particular tradition: treading the grapes on cowhides to obtain the must. Once extracted, they collected it and deposited it in earthenware containers to begin the fermentation process.

Thanks to this process, the natural juice of the grapes is transformed into wine by its own decanting, without the need for filtering or additional procedures. This makes it a 100% natural varietal.

Years later, animal hides were replaced by basins and bare feet by rubber boots. Today, some wineries use mechanical presses to crush the grapes to maintain hygiene parameters.

However, the production of this varietal still retains a rustic and artisanal essence.

Characteristics of Patero wine

It is a young wine characterized by its sweet and intense flavor, as well as its high alcohol content. It is made from late harvests of ripe grapes and is a young varietal that is not usually aged in barrels.

Following tradition, this wine is made with whole grape must, without additives or preservatives. Also, its fermentation is carried out with its skins, so it is necessary to remove the stems from the clusters by hand. This makes it an artisanal varietal.

Generally speaking, Pateros wines are rosés, made from the Criollo grape variety, but nowadays they are also marketed in white and red bottles, which come from the Torrontés and Malbec and Cabernet vines, respectively.

Like other sweet wines, patero is an excellent complement to desserts, fruit preparations, and cheeses. In Argentina, many inhabitants have the tradition of drinking it when eating asados, empanadas, or stews.

In 2002, the National Institute of Viticulture of Argentina classified patero as a “homemade wine”, a category that includes wines whose production volume does not exceed 4,000 liters per year.

Regardless of its sales volume or the classification attributed to it, the fact is that patero wine is an example that conquers palates thanks to its particular elaboration and the intensity of its flavor.

Content originally produced by Sabio Marketing for Vinscent