The Return from Europe & the Sierra Hand
Bodega Noble de San Javier is a multi-award winning, organic and biodynamic family winery nestled in the Valle de Traslasierra, Córdoba, Argentina — at the foot of Cerro Champaquí, the highest peak in the Sierras de Córdoba. Founded in 2002 by Nicolás Jascalevich (known as "Picu") and his family, it is the oldest and most established winery in the San Javier region, pioneering viticulture in an area that was once considered unlikely for quality wine. The estate sits at 900 metres above sea level on virgin, alluvial soils — a pristine terroir of intact biodiversity, zero neighbouring crops, and the pure mountain air of the Champaquí range. With just 4 hectares under vine (3 original + 1 new) and a production of only 15,000 to 18,000 bottles per year, Noble de San Javier is a clear bet for quality over quantity. The vineyards are farmed with organic and biodynamic methods — treated not as a factory but as a living organism where plants, animals, the natural forest, and the human team coexist in balance. The portfolio spans three lines: a Joven (Young) line of fresh, accessible wines; a Reserva line aged in American oak; and a Gran Reserva line — the pride of the estate — featuring a 100% Malbec that spends two years in French oak and one year in bottle. The winery building itself, constructed in 2010 from recycled materials by Nicolás's father Alejandro Jascalevich (an architect), is a testament to the family's commitment to sustainability and integration with the landscape. Today, the estate also offers La Jara — a rustic rural hotel of timber and stone with seven rooms overlooking the vineyards — and a new 100-hectare finca (formerly El Carrizal) where ancient algarrobo trees, lavender fields, and the vestiges of Córdoba's oldest winery whisper the history of a land that Nicolás believes holds the future of the world.
A Family's Gamble & the Champaquí Hand
The story of Bodega Noble de San Javier begins in 2002, when Nicolás Jascalevich and his family decided to plant the first vines in San Javier, Yacanto — a small settlement in the Valle de Traslasierra, Córdoba — to see what would happen. At the time, the region was not recognised for wine production. The mountains were known for tourism, hiking, and the dramatic silhouette of Cerro Champaquí (2,790 metres), but not for viticulture. The Jascalevich family saw something others did not: virgin soils, an optimal altitude of 900 metres, a favourable climate, and the absence of neighbouring crops — a blank canvas of biodiversity and health. They planted Malbec, Cabernet Sauvignon, Syrah, and Merlot and began to farm with patience and observation.
The first wine was produced in 2008 — six years after the first vines went into the ground. In 2010, the winery building and cellar were constructed by Alejandro Jascalevich, Nicolás's father and an architect who specialises in recycled materials. The result is a structure that blends the ancient and the modern, integrating seamlessly with the mountain environment. It was a family project in the truest sense: Nicolás leading the viticulture and winemaking, his father shaping the physical space, and the entire family committed to a vision of quality over quantity. The bet was enormous. As Nicolás would later say: "Nosotros nos jugamos la vida acá" — "We gambled everything here."
Nicolás's journey was not limited to the sierras of Córdoba. He spent three years living in Europe, and during the pandemic, he worked in a winery in Spain. The experience was formative but clarifying. He witnessed problems of overcrowding and pollution that made him reflect on the unique potential of his homeland. The owner of the Spanish winery told him something that would stay with him forever: "El futuro del mundo está en Argentina" — "The future of the world is in Argentina." Looking at Google Earth at night, seeing Europe illuminated and Argentina in darkness, Nicolás understood the message: the unspoiled land, the virgin soils, and the open space of Traslasierra represented not backwardness but potential. He returned to San Javier with renewed conviction, and the winery has not stopped growing since.
"Creo que los pequeños emprendedores son los que más creen en eso, por eso le apostamos todo. O sea, nosotros, todo esto que ves acá, nosotros nos jugamos la vida acá."
— Nicolás Jascalevich
Valle de Traslasierra & the Champaquí Hand
The Valle de Traslasierra is a region of dramatic mountain landscapes, dry air, and pristine nature in the province of Córdoba, Argentina. It sits on the western side of the Sierras Grandes, separated from the humid pampas by the mountain range that creates a distinct microclimate — dry, sunny, and with significant thermal amplitude. The estate is located at the foot of Cerro Champaquí, the highest mountain in the Sierras de Córdoba at approximately 2,790 metres. The altitude of the vineyards — 900 metres above sea level — provides cool nights that preserve acidity and slow ripening, while the days are warm and sun-drenched. The combination produces grapes of concentrated flavour, natural freshness, and vibrant fruit character.
The soils are virgin and alluvial — never before cultivated, free from the chemical residues of industrial agriculture. The absence of neighbouring crops means the estate is isolated from pesticides, herbicides, and chemical drift. The biodiversity is intact: native flora, insects, birds, and animals coexist with the vines in a self-regulating ecosystem. This natural health allows the Jascalevich family to farm organically and biodynamically without struggle — the vineyard is viewed as a living being where plants, animals, the natural forest, and the human team exist in mutual support. The mountain air is pure, the water uncontaminated, and the silence broken only by the wind and the birds.
In recent years, the family acquired a new 100-hectare finca just a few kilometres from the original winery — a property that was once part of El Carrizal, a historic estate of 4,300 hectares. This new land holds the vestiges of the oldest winery in Córdoba — a ruin that Nicolás dreams of converting into a museum or cultural centre. The new finca is already home to 1 hectare of Malbec and 1,000 lavender plants, surrounded by 200-year-old algarrobo trees. Fire prevention measures have been implemented around the perimeter, a necessary precaution in a region where wildfires are a recurrent threat. The plan is to continue planting more vines, expand the lavender and flower production, and build a new tasting salon and events space — a place where visitors can gather, taste, and experience the full breadth of the Noble de San Javier project.
Cerro Champaquí is the highest peak in the Sierras de Córdoba, rising to approximately 2,790 metres above sea level. It dominates the landscape of the Valle de Traslasierra, casting long shadows over the vineyards of Noble de San Javier and creating a microclimate of dry air, cool nights, and intense sunshine. The mountain is not merely a backdrop but a fundamental element of the terroir — its snowmelt feeds the water table, its mass blocks humid air from the east, and its presence shapes the daily rhythms of the vineyard. For Nicolás Jascalevich, Champaquí is the silent partner in every bottle — a guardian of purity and a reminder that the best wines come from places where nature still holds sway.
The soils of Noble de San Javier are virgin and alluvial — never before touched by agriculture, free from chemical residues, and rich in mineral complexity. These are poor, free-draining soils that force the vines to struggle, producing smaller berries with thicker skins and higher concentration. The absence of neighbouring crops means there is no risk of chemical drift, and the intact biodiversity creates a living, self-regulating ecosystem. The alluvial deposits, washed down from the mountains over millennia, provide a mix of sand, silt, and gravel that is ideal for viticulture. It is a soil that does not need correction — only respect.
La Jara is the rural hotel and lodging of Bodega Noble de San Javier — a timber and stone retreat with seven rooms, named after a local shrub whose branches have been used in construction for generations. Built with original materials following the old architectural patterns of the region, the hotel offers incredible views over the vineyards, the pool, and the Champaquí mountain. It is a place of tranquillity, surrounded by lush vegetation, where guests can wake to the sound of birds, taste the wines with picada, and watch the sunset paint the sierra in shades of gold and violet. Nicolás and his family are the hosts, ensuring that every visitor leaves with an unforgettable memory. It is not merely accommodation but an immersion into the country lifestyle of Traslasierra.
The new finca acquired by the Jascalevich family is a 100-hectare property that was once part of El Carrizal, a historic estate of 4,300 hectares. This land holds the vestiges of the oldest winery in Córdoba — a ruin that speaks to the deep viticultural history of the region, long before the Jascalevich family arrived. Surrounded by 200-year-old algarrobo trees, the new finca is already home to 1 hectare of Malbec and 1,000 lavender plants. The plan is to expand plantings, diversify into flowers and aromatic plants, and build a new tasting salon and events centre. It is a project of expansion that remains faithful to the original philosophy: organic, biodynamic, and deeply connected to the land. The past and the future of Córdoba wine meet on this soil.
Organic, Biodynamic & the Family Hand
The winemaking philosophy at Bodega Noble de San Javier is rooted in a simple, non-negotiable principle: the farm is a living organism, and the wine must transmit the essence of the earth in its most honest form. The Jascalevich family practices organic and biodynamic viticulture across all their vineyards, viewing the estate not as a collection of vines but as an integral whole where plants, animals, the natural forest, and the human team coexist in balance. No synthetic chemicals, herbicides, or pesticides are used. Instead, the family relies on biodiversity, observation, and manual labour — pruning, harvesting, and selecting each bunch by hand to ensure that only the healthiest fruit enters the cellar.
The winery is equipped with modern technology designed to preserve the natural properties of the grape — temperature-controlled stainless steel tanks, gentle pressing equipment, and a barrel room where American and French oak perform their distinct roles. Fermentation is conducted with indigenous yeasts where possible, and the family follows the process with attentive, meticulous care from the vineyard to the bottle. The goal is not to manipulate the wine but to guide it — to allow the fruit, the soil, and the mountain climate to speak without excessive embellishment. The result is a portfolio of wines that are fruity, healthy, and deeply expressive of their terroir.
The portfolio is divided into three distinct lines, each with its own personality. The Joven (Young) line is fresh, accessible, and fruit-forward — wines for immediate pleasure, including a Rosado, a Malbec-Merlot blend, and a tri-varietal. The Reserva line adds complexity and depth: Malbec, Cabernet Sauvignon, and Merlot spend one year in American oak barrels, developing structure and subtle vanilla-spice notes. And the Gran Reserva line — the pride of the estate — is a 100% Malbec that undergoes two years in French oak barrels followed by one year in bottle before release. This is the most profound, most age-worthy expression of Noble de San Javier: a wine of great body, elegance, and the unmistakable stamp of Champaquí. Across all lines, the thread is the same: respect for the fruit, patience in the cellar, and the Jascalevich conviction that wine must be true to its place.
Indigenous Yeasts, American & French Oak & the Sierra Ethos
The guiding principle of Noble de San Javier is that the best wine is the one that tastes of its mountain home. The organic and biodynamic farming provides healthy, complex grapes from virgin alluvial soils. The hand harvest ensures that only pristine fruit enters the modern cellar. The attentive fermentation and ageing capture the soul of Traslasierra — the cool nights, the dry air, the intense sun. The American oak in the Reserva line adds warmth and approachability, while the French oak in the Gran Reserva provides structure, elegance, and the capacity to age. And the minimal intervention at bottling preserves the fruity, honest character that has made Noble de San Javier the most awarded winery in the region. The cellar is not a factory but a continuation of the mountain — where a family that gambled everything on a hillside proves that the best bottle from Córdoba is the one that needs no explanation, only a glass and a view of Champaquí.
Merlot, Malbec & the Gran Reserva Hand
Bodega Noble de San Javier produces a focused, terroir-driven portfolio divided into three distinct lines — Joven, Reserva, and Gran Reserva — each expressing a different facet of the Traslasierra terroir. The estate is best known for its Merlot — the wine that everyone in the region talks about — and its Champaquí Malbec Gran Reserva, the flagship that has earned gold and silver medals in national and international competitions. The range is built around four grapes: Malbec, Merlot, Syrah, and Cabernet Sauvignon — each adapted to the mountain climate and the virgin soils of San Javier. All wines are made with organic and biodynamic grapes, hand-harvested, and raised with a balance of artisanal care and modern precision that has made Noble de San Javier the benchmark for quality in Córdoba wine.
The Future of Argentina & the Sierra Hand
Bodega Noble de San Javier is not merely a winery; it is a proof that a family who gambles everything on a hillside at the foot of a mountain can produce wines that win gold and silver medals on the international stage. In an era when Argentine wine was dominated by the vast, industrial valleys of Mendoza, the Jascalevich family demonstrated that the sierras of Córdoba — with their virgin soils, their mountain air, and their small-scale artisanal spirit — can produce Malbec, Merlot, and Cabernet Sauvignon of world-class quality. The same isolation that once made Traslasierra unknown is now its greatest advantage: no chemical drift, no industrial pollution, no monoculture — only biodiversity, health, and the patient hand of a family who refused to accept that great wine could only come from the famous regions.
The legacy of Noble de San Javier is the legacy of the returning hand in viticulture. Nicolás Jascalevich's journey to Europe and back is not a footnote but a central narrative — a reminder that the best way to understand your own land is sometimes to leave it and return with fresh eyes. The organic and biodynamic farming is not a marketing strategy but a moral architecture — a formal recognition that the vineyard is a living being, not a machine. The recycled-material winery is not an aesthetic choice but a philosophical statement — a belief that wine and architecture must both respect the earth from which they come. And the Gran Reserva Malbec is not merely a wine but a declaration of ambition — a proof that Córdoba can age with the best.
The future of the project is tied to the future of Córdoba's emerging wine scene — to the growing recognition that Argentina's greatest wines may come not only from Mendoza and Patagonia but from the ancient mountains of the interior. As the Champaquí Malbec Gran Reserva continues to earn recognition among collectors who understand the value of French-oak-aged mountain Malbec, as the Merlot introduces a new generation to the joys of Traslasierra, as the new finca at El Carrizal expands the possibilities of organic viticulture in the region, and as La Jara welcomes visitors from around the world to experience the country lifestyle of the sierras, Noble de San Javier remains what Nicolás has always intended it to be: a family farm grounded in organic principles, mountain terroir, and the stubborn belief that the future of the world is in Argentina — in its unspoiled land, its virgin soils, and the courage of small entrepreneurs who bet everything on a dream. The story of Noble de San Javier is the story of a man who looked at a mountain and saw not an obstacle but a promise — and who proved that the best bottle from Córdoba is the one that tastes of Champaquí, family, and the fearless hand of those who plant where no one else dared.
"El futuro del mundo está en Argentina."
— The Spanish winery owner who sent Nicolás Jascalevich home