Mendoza has a new star in its tourism sky. A star that shines at 2100 masl in the San Alberto Valley, Uspallata. This lodge is surrounded by imposing mountains and a clear sky that frames its stone and wood building that blends in with the nature of the place. It offers 7 rooms and 2 villas, has an indoor and outdoor pool and is also pet friendly, a smoke-free property and committed to the environment.
This is a project of the Castro Koch family; Francisco, Amalia and their 5 children fell in love with Uspallata 17 years ago and bought the section of 20 hectares. Over time they decided to develop the project; first the lodge with a restaurant that they inaugurated last Friday, May 10th. After that, they began the development of the vineyards and in the future they will include a winery.
The Governor of Mendoza, Alfredo Cornejo, and the Mayor of Las Heras, Francisco Lo Presti, accompanied the Castro Koch family at the ribbon-cutting ceremony.
Currently they already have 3 hectares of vineyards planted in gobelet system with 10,000 plants per hectare with the following varieties: Malbec, Pinot Noir, Chardonnay, Sauvignon Blanc and Cabernet Franc.
Francisco Castro and Amalia Koch have expressed that ‘making the impossible possible is our north’. That is why they have incorporated technology and hired the best specialists so that this project flourishes in the middle of the desert.
The vines are trained in Gobelet style with drip irrigation system.
In the wine area they have the advice of Marcelo Canatella and Marcelo Pelleriti, renowned professionals in agronomy and oenology. Likewise, in the gastronomic area, they have incorporated Maru Botana to the team as a consultant. This renowned chef has taken the culinary proposal to the same heights as the project.
The celebrity chef Maru Botana presented the sweet treats.
Estancia San Alberto Lodge was born committed to the environment: it has solar collectors for heating and hot water, solar panels for electricity, collection and storage of rainwater, ecological treatment and reuse of water, separation and composting of waste (for use as fertilizer in the vineyards) and development of a seasonal garden to work with last mile products. In addition, it prioritizes building virtuous circles with the community such as buying from local producers, as well as forming a work team with people from the area, who will be trained in the different skills of the hospitality service to generate qualified jobs with permanent training that collaborate with the development of the community and the region.
Those interested in learning more about this project can contact its owners:
Amalia Koch + 54 9 261 506 7819
Francisco Castro + 54 9 261 506 7818
Text and Photo Credits: Carolina Suárez Garcés