Bolivian Wines: Discovery of an Unexpected Vineyard

You wouldn't bet on a Bolivian wine? Well, you're wrong!

Tarija Valley: Bolivia’s premier wine region

The Tarija region accounts for 83% of the country’s wine production. This is due to its mild climate and fertile soil, reminiscent of Spain’s wine-growing regions. As in the rest of Latin America, it was the Jesuits who introduced grapevines to the country for use in the Mass. Cabernet Sauvignon is particularly prevalent in this region. It is a grape variety that adapts very well to all types of soil and produces distinctive, full-bodied, tannic wines.

Our favorite stop: the Bodega Campos de Solana

The country’s most famous winery, it has been run by the Granier family for over fifteen years. The vineyards, located at an altitude of over 1,850 meters, receive more sunlight than traditional wine-growing regions, giving the grapes a more intense flavor and aroma profile. In addition to this unparalleled natural resource, the Campos de Solana winery relies on a team of professionals well-versed in the latest technological advancements. Here, you can taste the Colección de Altura (High-Altitude Collection): crafted from the vineyard’s finest grapes, this wine is then aged for two years in French oak barrels and surprises with its woody notes. It is composed of 50% Petit Verdot, 25% Tannat, and 25% Malbec and pairs very well with cheeses and red meats.

Los Cintis Valley: Ecology and Authenticity

Further north, in the Chuquisaca region, the wine route continues toward the Los Cintis Valley. The wineries there are more rustic and traditional than those in the Tarija region and produce large quantities of singani, the national grape-based liqueur. The Cerro Cuchilluni mountain range, which shields the valley from strong winds, and its temperate climate make this region particularly well-suited for growing grapes. Additionally, the soil is rich in iron, giving the fruit a unique flavor that is reflected in the local wines. Here, Muscat of Alexandria is widely grown for white wine and singani, along with Merlot and Riesling, which were introduced by German Jesuits. Torrontés, the iconic wine of northwestern Argentina, is also found here.

Our favorite stop: Bodega de la Villa

What we appreciated during our visit to the winery was its traditional and eco-friendly approach to farming. Wine production on these lands dates back a very long time; it feels like a living museum of an almost obsolete production method. This is partly due to the scarcity of arable land in the region: winemakers are therefore forced to plant their vines in tight rows, preventing any tractor from passing through. The biodynamicfarming advocated by the Villa winery is a holistic view of nature, in harmony with the movements of the stars. Indeed, the grapes are cultivated, tended, and harvested in accordance with the lunar cycles.

Singani, Bolivia's national liqueur

Singani is to Bolivia what Pisco is to Peru: its signature spirit.

Made from the Muscat of Alexandria grape variety, it was Bolivia’s geographical and climatic conditions that inspired winemakers to create this unique liqueur. On the one hand, the vines produce grapes with a very high sugar concentration thanks to the high altitude and intense sun exposure, which are ideal for producing syrupy wines. On the other hand, the heavy rains characteristic of the Tarija region sometimes make it impossible to harvest the fruit when ripe. Winemakers therefore cannot store the wine for long periods and came up with the idea of using distillation rather than fermentation to overcome this drawback. This is how they produce a 70-proof grape liqueur: singani. Very popular, singani can be enjoyed neat or in cocktails: the Chufflay (singani, lemonade), the Poncho Negro (singani, cola), or the Yungueñito (singani, orange juice).

I don't know about you, but we're really in the mood to throw a Bolivian-themed dinner party to try out some great local wines and sip on cocktails with exotic names!