Susana became the first female enologist in Argentina after graduating with honors from Don Bosco University in Mendoza in 1981. Due to the male-dominated industry in Mendoza, her first job took her north to Salta where she changed Argentine wine history with her first vintage of premium Torrontés. Susana continually seeks innovative ways to enhance her winemaking, from experimenting with barrel volumes (160L through 6,500L) to testing wild vs cultured yeasts. For premium wine production, Susana chooses concrete eggs for fermenting vessels. The egg’s porous concrete breathes like oak yet allows the wine to develop as if it were made in stainless steel. The resulting wine has a pure expression of fruit with a richer, more complex mouthfeel. In 2011 and 2012, Susana’s son Jose and daughter Ana joined the winery to help build SBW to where it is today. Jose helps Susana as the winery’s head of R&D alongside his role as Exportation Manager. Ana is SBW’s Marketing Manager as well as General Manager of the winery restaurant Osadía de Crear. Susana continuously seeks uncharted territory in the wine world to see what limits can be tested. Most recently, Susana crafted Argentina’s first Barrel Fermented Torrontes. It’s a wine that is not only the first of its kind, but harvested from a previously unproven terroir for Torrontés in the Uco Valley. The Wine Advocate’s Luis Gutierrez calls it one of the “10 Argentine Wines to Drink Before You Die”.