Who is DOLIUM WINES
About DOLIUM Wines: The Dolium winery started operations in over a decade ago with a state-of-the-art underground facility, located in the heart of Agrelo, in the winemaking region of Luj...
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Headquarters: 2 Park Ave, New York, New York, 10016, United States
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Date Founded: 1986
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Employees: 11-50
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Revenue: $1 Million to $5 Million
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Active Tech Stack: See technologies
Industry: Other
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Frequently Asked Questions Regarding Dolium Wines
Answer: Dolium Wines's headquarters are located at 2 Park Ave, New York, 10016, United States
Answer: Dolium Wines's official website is https://dolium.com
Answer: Dolium Wines's revenue is $1 Million to $5 Million
Answer: Dolium Wines has 11-50 employees
Answer: Dolium Wines is in Other
Answer: Dolium Wines contact info: Phone number: Website: https://dolium.com
Answer: About DOLIUM Wines: The Dolium winery started operations in over a decade ago with a state-of-the-art underground facility, located in the heart of Agrelo, in the winemaking region of Lujan de Cuyo, Mendoza. Production is currently 120,000 bottles/year, of which we export 60%. Doliums Key Points: 1. Location: in the heart of best wine making region in Latin America: Agrelo, Mendoza 2. 17 hectares of prime-land, only half in use for winery and vineyard 3. First Latin-American Winery with a B Corporation Certificate 4. Eco-tourism growing dramatically 5. Sustainable underground Eco-Estate facility designed for high-end wines with minimal energy use 6. Low labor and production costs 7. Local and international high reputation of Dolium wines 8. Over 17 years of producing consistently top world class Malbec wines. Grape sourcing and scouting know-how State of the Art Winery: Borrowing from the techniques used by the Greeks and Romans to store wines for prolonged periods of time by keeping them underground in amphorae, Dolium is the first underground winery in Argentina. This allows it to maintain very stable temperatures year round, avoiding most energy normally used for cooling or heating. All grapes are gravity fed to stainless steel tanks and high-end quality wines age in new French and American oak barrels, while classic reds are kept mostly in stainless with short inter-stave exposure for fruit enhancement. Pumps are avoided wherever possible; wine is moved from one area to another by gravity or with the help of pressurized inert gas. Wines are estate-bottled. Winery is surrounded by 40 acres of land (half in production with 15 to 45 years old low yield vines)which account for roughly half of the input grapes which are always handpicked in full ripeness.
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