Lunch at the very top of the Quebrada

Viñas de Uquía and an unexpected experience

At kilometer 1,799 of National Route 9, crossing the Quebrada de Humahuaca, a small sign indicates the entrance to Viñas de Uquía. First you cross the Grande River to get to the winery and inn. From there, Claudio, the host, starts the high altitude tour in a 4x4 vehicle through the top of his farms.

First, the view. On the way, the panorama opens up as you go up the slope. A gorge of cactus, a herd of agile guanacos, the spirited red of the Yacoraite hill, also known as "la pollera de la coya", the blue of the clear sky. An explosion of color.

Then, when you reach the mountain shelter, where its highest vineyards are located -in Mina Moya-, at 3,330 meters above sea level, it is time to listen to the silence that the mountain offers, to absorb the peace that imposes itself in such a beautiful territory.

Further up, lost in the cliffs, is -finally- the cellar of the winery, in an old mining sinkhole. Then, in this grandiose setting, taste and smell are added to the party. It is time to taste the fresh and fine high altitude wine.

The harmony of the chosen varietals -Malbec, Syrah and Merlot- achieves a wine of great workmanship by Marcos Etchart. This is Uraqui Minero, the only son of Claudio Zucchino's winery, who does not compete in the discussion of which wines represent the highest altitude but proudly highlights the quality of its product, organic, natural, without wood, as well as the history that accompanies it, both its mining roots and its fascination for the original and authentic. The select production of bottles matures in the purest environment, the very belly of the mountain, which guarantees unsurpassed cellaring. Uraqui is so excellent that it deserved a high rating from the English master of wine @timatkinmw.

In front of that panoramic view, the lunch included in the experience unfolds. We enjoy cow and goat cheeses, local charcuterie such as llama sausages or meat and vegetable rolls, homemade breads, and a very fresh salad of green leaves from the organic garden.

On the way back, a rest in the inn without haste or connectivity, to crown it all with an exquisite soup of green pumpkin with curry, toasted seeds and purple corn croutons. Claudio returns to offer the Uraqui, while the warm Inés enjoys cooking for visitors and sharing her artistic history, as well as her small gallery of works by Latin American artists. The beauty of the simple.