I try to remedy the injustice that this group of grapes of supposedly low oenological value endures harvest after harvest that condemns them to the lowest form of Argentine table wine: the “Tetra” (short for Tetra pack). And I stick my neck out for them by fermenting them (Criolla Grande, Cereza, Moscatel Rosado, Canela, etc.) to show how interesting they can be. If we try to make wines that have their own identity, it is essential to ferment the original varietals present in our continent, those that are not available in Europe. Furthermore, in Argentina it’s forbidden to use native american grape varieties and its hybrids, so it would be great for that prohibition to be lifted in order to have truly original wines.