Pielihueso, meaning ‘skin and bones’ is the project of father-daughter duo Alejandro and Celia Bartolomé, that’s dedicated to natural winemaking with a particular emphasis on skin contact wines in the Uco Valley. Their orange wine is a blend of Torrontés, Sauvignon Blanc, and Chardonnay, sourced from vineyards nestled around 3,000 feet above sea level, framed by the snowcapped Andes. The wine is fermented naturally with native yeast and sees three months on the skins in stainless steel tank, resulting in a beautifully textured yet clean profile. On the nose, it offers fragrant notes of lilac and mandarin, leading to a palate of hydrangea, preserved kumquat, light tannins, and a crisp, acidic finish. Pair it like a true Mendocino with Provoleta (grilled, melted provolone cheese) or a chicken Milanesa, Argentina’s take on schnitzel.