Altos Las Hormigas, which translates roughly to “the high ants”, refers to an initial challenge to the project in the form of local ants preventing young vines from leafing but also is a reference to a local saying, “that is work for ants” meaning that it is something monumental that can only be achieved slowly and with collaboration. The project is in fact a collaboration primarily between two Tuscans, Alberto Antonini, an important winemaker at Antinori, and Antonio Morescalchi, an engineer and entrepreneur. Founded in 1995 when there was no exportation of Argentine wines and no awareness of Malbec in the United States, Altos Las Hormigas was a groundbreaking and important part of the history of wine in Argentina. Approaching 30 years later, Malbec from Argentina is so well established that the market is ready for more wines from Argentina. Semillon is the traditional white grape of Mendoza and Pedro Gimenez, a different grape than the Pedro Ximenez in Sherry, is the most planted white grape in Argentina, while Chenin Blanc has a long history there as well. Altos Las Hormigas was founded on the principle of expressing the terroir of Mendoza and the recognition that only farming that fosters a thriving soil can express that terroir, so the vines are farmed with biodynamic practices and the wines are made with minimal interventions as well. This wine is from hand-picked grapes that are fermented separately by native yeasts in concrete tanks. A small proportion of the components are fermented on the skins for extra aromatic intensity, then the wine is blended and aged once again in concrete tanks. Reminiscent of Sancerre, this wine is dominated by a rocky minerality, with elegant citrus and gooseberry notes and touch of pyrazines, a flavor compound that is prominent in Sauvignon Blanc and gives, in this case, a bell pepper flavor. The Chenin Blanc shows itself in the crisp acidity and touch of apple core and honey. Serve this with Chevre-enhanced salads, poultry or crab cakes.