Asado Argentino Lunch & Two Wineries Private Tour

Overview

A private tour visiting two wineries from a real, named lineup — including Antigal, La Rural, Tempus Alba, Santa Julia, and Domiciano — followed by a traditional Argentine asado (wood-fired barbecue) lunch with wine.

Your private driver takes you to two wineries selected from a real list — Antigal, La Rural, Tempus Alba, Bombal, Roberto Bonfanti, Familia Cassone, Lopez, Domiciano, Don Manuel Villafañe, Santa Julia, or Carinae, depending on availability — before a traditional asado lunch.

Highlights

• Two Wineries of Your Choice Visit two wineries from a real lineup including Antigal, La Rural, Tempus Alba, Santa Julia, and Domiciano, with a guided tour and tasting at each.
• Traditional Argentine Asado Finish with a real Argentine roast — grilled meats, wine, and the customs that make the asado a genuine local tradition.
• Private Door-to-Door Transport Your private driver handles every transfer, from hotel pickup to the final drop-off.

What Stops Does This Tour Make?

A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.

Important Information

Frequently Asked Questions

About This Tour

A private tour visiting two wineries from a real, named lineup — including Antigal, La Rural, Tempus Alba, Santa Julia, and Domiciano — followed by a traditional Argentine asado (wood-fired barbecue) lunch with wine. Your private driver takes you to two wineries selected from a real list — Antigal, La Rural, Tempus Alba, Bombal, Roberto Bonfanti, Familia Cassone, Lopez, Domiciano, Don Manuel Villafañe, Santa Julia, or Carinae, depending on availability — before a traditional asado lunch.

Asado traces back to the gauchos, the nomadic cattle herders of Argentina's pampas, who by the early 18th century had developed the practice of roasting meat slowly over open wood fires — a technique brought over and adapted from Spanish colonial cooking traditions. One traditional method, known as a la cruz, involves securing the meat vertically on a metal cross next to low, steady heat rather than directly over flame, sometimes with the hide left on to seal in juices. The seasoning was, and often still is, kept deliberately simple: little more than coarse salt and fire, letting the quality of the beef do the work. By the mid-20th century the Sunday asado had become a genuine fixture of Argentine family life, and the traditional cuts — tira de asado (beef short ribs), vacío (flank), and bife ancho (rib eye), often alongside pork chorizo and morcilla — are still what you're most likely to find on the grill today.

The two wineries on this tour are selected from a real, named lineup rather than invented for marketing purposes — among the possibilities is Bodega Domiciano, whose original building in Coquimbito, a historic winemaking district of Maipú, was constructed in 1919 out of thick adobe brick and has since been updated with modern winemaking equipment while keeping that original structure. The winery takes its name from Federico, the current owner's great-grandfather, who made table wine to share with family; today the estate also harvests at night, picking grapes near sunrise while they're at their coolest to preserve freshness.

Luján de Cuyo, where this tour operates, is one of Mendoza's oldest and most established wine departments, and pairing a winery visit here with a genuine asado makes sense beyond convenience — both traditions trace back to the same era of 19th-century immigration and ranching culture that shaped the region, so finishing a day of tastings with a wood-fired lunch is less a tourist add-on and more a continuation of how Mendoza actually eats and drinks together.