In the vineyard-draped Andean foothills of Mendoza, Argentine architecture duo Bormida & Yanzon designed a striking structure that houses a gravity-driven winemaking process that minimizes damage to the grapes. The winery's top level (canopied by a huge metallic roof) is where crops are crushed and juice is poured into fermentation tanks. The wine then trickles into the wine cellar (which also houses an art gallery). The pump-free approach works well, as the Alfa Crux blend of Malbec, Merlot, and Tempranillo consistently ranks among the country's top exports.
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Where To Eat
The winery's restaurant serves a six-course menu that combines Argentine and Mediterranean cuisines.

Where To Stay
An on-site hotel is in the works—until then, stay in one of seven guest cottages or drive to Mendoza, where you'll find a Spanish colonial building rehabbed into a Park Hyatt.

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