The word French "boutique" defines, according to the dictionary, to "a small and elegant" store. In the Argentina , in principle it was denominated this way to the personal or family business of high seam, and then for extension expanded the concept to something small, coquettish, very personal, handmade, unique care, exclusive, in its species, etc.

In the world of the wines it is applied to those cellars that somehow reflect the terms before mentioned, for what is something difficult to define or to limit technically. It would seem, in principle that the term also refers to quality, but this is not given in fact, since the quality doesn't respond to size questions neither has to be exclusive or handmade.

Therefore the curious and experienced drinker should not judge the wines of those cellars "a priori" positively, but making it blindly and without prejudices.

In any way, the personal, family and managerial effort of developing a cellar boutique is extremely praiseworthy and it deserves the whole support.

The term cellar boutique is not technical neither legal, neither it defines anything concrete in itself; it is maybe a concept virtual, but at the same time very real.

Making an effort to frame it and, to give this way, boldly, some names, intends an end of capacity of tanks and vessels that it is like the cellars are measured.

Until the 100.000 liters they can be framed in the considered category. In the United States , this same approach is commonly accepted and it is spoken of a volume of annual sale of 10.000 boxes of twelve bottles.

Nevertheless, in the Argentina it is observed that from a commercial focus and of marketing they are denominating "cellar boutique" to those that newly begin their production and that they are presenting in society their first labels, without to consider or to care if they are big or small.

In the last two years a considerable number of establishments that you/they have until 1.000.000 and even more liters of capacity, appeared and that the means qualify as boutiques.

The cellar boutique marks its maker's very personal effort and should not necessarily have also own vineyards, but rather it can be a good selector of vineyards and productions reserving and acquiring the most convenient fruits for the style of wines that wants to develop.

The cellars boutiques, when they are successful commercially, in general they evolve until becoming bigger establishments, with bigger tecnificación and equipment, without losing the "touch" of quality and distinction that had in their origins.

In France , to these productions of wines of very scarce quantity you the flame garage" "vin. This concept was born twenty years ago in Bordeaux and it is characterized by the fact that the wine comes from a very small parcel of vineyards and that you vinificó in a "garage" (that is to say a place where literally the car is parked;, that is to say, not in a cellar foreseen to this end.

It is admitted that these handmade wines look for a very traditional production, with a yield in the very low vineyards (20 hectolitros/hectárea against the 50 habitual in Bordeaux ) and a personalized care of the grape clusters until their crop.

These small productions of some thousands of bottles arrive to astronomical prices (mainly in United States ), of the order of the 450 dollars the bottle. The high prices paid in the world by a garage" "vin are justified by an exceptional quality.

The wine tints more grateful French as pioneer and of superior quality it is the Chateau Valandraud in Saint Emilion.

The equivalent of this concept could be in the Argentina in author's" "wines that are of small production in general.

Inside the nomenclature classic words are used in fashion to define or to profile modern concepts, this way for example, "boutique" and handmade that, sometimes, they are to play as synonyms.

The "handmade" term refers to an activity, in this case to an elaboration, with certain primitive or simple means without any technological contribution of high complexity and with a great quota of wisdom and human instinct.

Historically the wines were handmade in today's concept, because there was not technology.

Today there is technology but it is expensive and it generally requires a very high minimum of investment.

With the result that the small personal or family emprendimientos is begun with craft.

Some of the cellars boutique that correspond to the description made in the chapter of presentation of the topic.