The Green Tour

Organic? Biodynamic? Natural? These words are on every wine list, and almost nobody explains them properly. Mendoza has quietly become one of the most important places in the world for this style of winemaking, and The Green Tour is a full day dedicated to understanding it — in the vineyard, in the cellar and in the glass.

What you’ll actually learn

We walk through the practical differences: organic (no synthetic chemicals, certified), biodynamic (organic plus a whole-farm approach with composts, cover crops, animals and a lunar calendar) and natural or low-intervention winemaking (native yeasts, minimal or no added sulphites, no filtration). Mendoza’s dry, high-altitude desert climate is a natural advantage: very little fungal pressure means growers can farm clean without heavy spraying. You taste the same grape farmed conventionally and biodynamically side by side, which is the moment the concept clicks.

What the day looks like

Hotel pickup in a private air-conditioned SUV, then three wineries chosen to contrast approaches.

• Winery one: a certified biodynamic estate — compost piles, cover crops, animals in the rows, amphorae or concrete eggs in the cellar.
• Winery two: a full paired lunch, ideally with produce from the winery’s own garden.
• Winery three: a traditional or conventional house, for the comparison that makes the whole day make sense.

Which wineries will I visit?

Peter selects from Mendoza’s leading organic and biodynamic producers according to availability and vineyard work on your date — houses such as Krontiras, Alpamanta, Domaine Bousquet, SuperUco and Chakana. Read more in our guide to the wineries of Mendoza.

What’s included

Private late-model SUV with a bilingual English/Spanish driver-guide, all winery and lunch bookings, all tastings, a full paired lunch, bottled water, insurance and hotel pickup and drop-off. USD 240 per person; gratuities not included.

Practical details

• Duration: full day, approximately 9 hours.
• Group size: private departures from 2 people.
• Best season: September to April, when the vineyard is alive and the biodynamic work is visible.
• What to bring: comfortable shoes — you will be walking in soil, not just in a tasting room.

If you want a wine day with real substance rather than a tasting checklist, this is the one. Send Peter your dates and he’ll confirm which producers are available.