Nov 08, 2021

Diamandes Winery – Diam’s Restaurant

In 2005, the Bonnie family, owners of the renowned ChâteauMalartic-Lagravière (Grand Cru Classé de Graves) and Château Gazin Rocquencourt (Pessac-Léognan) decided to leave France to discover new oenological perspectives. Bodega DiamAndes was born in the south of the province of Mendoza in the heart of the Uco Valley, also co-producing the prestigious Clos de los Siete. Its architecture, which blends with the beautiful Andean landscape, allows the production of top quality wines in optimal conditions since the 2007 harvest.


With high-performance facilities based on a concept of global gravity, located in the foothills of the Andes Mountains at an altitude of 1100 m above sea level, Bodega DiamAndes is a single block of 130 hectares (321 acres) in the heart of Vista Flores, Tunuyán.

The wonderful terroir (sandy-gravel-clay soils with an abundance of pebbles and an ideal temperate climate due to the altitude) combined with the savoir-faire of its Bordeaux owner and his Argentine team, produce great complex, seductive and balanced wines.

Since 2017, the vineyards have been treated from a philosophy of sustainability and ecofriendly style. No pesticides are used. Only components that are biodegradable and environmentally friendly. We persue to achieve 100% organic certification in our entire farm in 2023. In turn, vegan certification was achieved in 2020.

Diam’s Restaurant

From Bordeaux to Mendoza, the Vignobles Malartic teams, from now on led by Véronique and Jean-Jacques, work with passion and precision to produce, vintage after vintage, refined, intense and complex wines, for the pleasure of wine lovers!

Our goal is to provide an integrative and innovative culinary experience.

We seek to highlight the regional, local cuisine; using suppliers from Mendoza and recipes that place us in Argentina, applying a French touch at every course, with the technical and creative magic of our chef.

Chef executive. Diam’s Restaurant. Santiago Orozco

Our motivation comes from cooking for each of our wines. Each label deserves a special gastronomic attention, which will lead us to experience an explosion of aromas and flavors; going through a true sensory proposal.

We present 4 Grand Cru menues a year, respecting each season. This is prepared under a strict protocol and procedure before being officially presented to the public:

The kitchen team works on the proposal of the season, taking into account the precautions that concern and determine DIAM’S.

First test
In this step, the pairing and presentation are adjusted, preparing this menu to be displayed to the last tasting carried out by the Bonnie family.

Second test
The Bonnie family is in charge of tasting every menu we offer at DIAM’S. After the pertinent adjustments made by them, we are in a position to work on the final elaboration of it.