Tres Vins Imports
Nothing to do with the Three Musketeers. Nothing to do with the Three Marys. TRES is the number of people you want around the table when the wine is good. It’s the magic that happens when a bottle from the other end of the world lands in front of someone who’s never tasted anything like it — and they just get it.
We curate and distribute low-intervention wines from Argentina, and from Argentinians making wine anywhere on the planet. Our goal has always been to remove the distance between the growers and the people who drink their wines. From growers we trust, for people who enjoy sharing.
Our selection spans indigenous Argentine varieties, old-world grapes grown at altitude, and wines made by Argentinians who took their roots to Italy and Spain. Different places, different soils — the same honest approach to making wine. The range includes mineral whites, rosés, juicy easy-drinking reds, and sparkling wines made the traditional way.
TRES was founded in 2021 by Pablo Esteban Rodriguez — Agricultural Engineer, Sommelier, and Argentine living in Denmark. After a few years abroad, the pull to stay connected to home became impossible to ignore. Wine was the most direct route: it carries the soil, the altitude, the culture — everything worth sharing.
Wineries
Cara Sur Vinos de Montaña
Cara Sur means “South Face” the demanding southern ascent of Cerro Mercedario, a 6,720-metre Andean peak visible from the valley floor below. It’s a fitting name for a project that doesn’t take the easy route.
Founded in 2011 by two couples — Sebastián Zuccardi and Marcela Manini, together with Nuria Año Gargiulo and Pancho Bugallo, a mountaineering couple who call Barreal home — Cara Sur was born from a shared need to make wines that express the identity of a place they love. The vineyards sit at Paraje Hilario, at 1,500 meters above sea level beside the Río Los Patos, on stony alluvial soils carried down from the very heart of the Andes. The climate is extreme: long cold dry winters, short hot summers, and barely 50–100mm of rain a year. These are the conditions that give the grapes their character.
The vines Criolla Chica, Moscatel Blanco, Moscatel Negro, Bonarda and old Italian field blends have been pruned and watered by five generations of local families. They are trained on traditional pergola systems and fertilised only with sheep manure; the soil is worked with a horse-drawn plough. Grapes are handpicked in the cool of March mornings, fermented spontaneously in concrete egg-shaped vessels, and aged in those same vessels until they clarify naturally through the cold Barreal winter. No sulphur added. No filtration. Around 50,000 bottles a year most of them opened in restaurants across Argentina and around the world.
Les Astronautes Wines
Emmanuelle Haas and Fredy Mestre are a Franco-Argentinian couple making what they call vinos sin gravedad, wines without gravity. Their project began in 2019 in Mendoza, guided by a simple philosophy: less is more. Healthy, delicious wine, made naturally.
Since 2018 they have worked vineyards in Los Chacayes and Tupungato in the Valle de Uco, at 950 metres above sea level on sandy-loam alluvial soils with excellent drainage — low vine fertility, high character. In 2024 they added a second vineyard in Barrancas, Maipú, one of Argentina’s most traditional wine regions, where Malbec grows alongside olive trees in a practice of vitolivicultura that enhances biodiversity. Both vineyards are farmed without synthetic chemicals, harvested by hand, and worked with wild yeasts only.
The wines —Criolla Cereza, Criolla Chica, Torrontés, Sauvignon Vert, and a traditional-method sparkling Pinot Gris — are unfiltered, unfined, and naturally cloudy. They are fermented in small concrete eggs and used barrels, with minimal intervention from vine to bottle. The range has the energy and honesty of people who mean exactly what they say: “Say what you do, and do what you say.”
Lavinaventura Vins
Emi Gómez Ventura was born in Buenos Aires and has spent most of his life in Barcelona. He came to wine not from farming but from years working in communication, design and advertising — until the passion became impossible to ignore.
In 2018 he began a vineyard recovery project in Alella, making his first wines in the cellar of his friend and mentor Oriol Artigas. In 2020 he founded Lavinaventura Vins, finding exceptional parcels of Parellada, Muscat d’Alexandria and Chenin Blanc in Torrelles de Foix, at the heart of the Penedès — surrounded completely by Mediterranean forest at over 400 metres above sea level. The vines are between 18 and 40 years old, growing on clay-limestone soils. He works them ecologically and biodynamically, without tilling, leaving vegetal covers and following biodynamic principles to keep the soil alive and reduce the use of sulphur and copper to a minimum.
Lavinaventura is an independent small-scale project, built on coherence and responsibility. Limited productions. Few references. No ambition to grow only to remain. In the winery, native yeasts are the link between land and wine. No additives, no sulphur. The goal is to bottle each vintage in the least interventionist way possible. The first vintage was 2021.
Agricola I Forestieri
Forestiero an outsider, a stranger. Dario Marinari is from Pisa, trained in vineyards across Italy and France including time as an apprentice to folk-legend Stefano Amerighi in Cortona, and experience in biodynamic agriculture at Agricola Le Nuvole and Mas de Daumas Gassac, before landing at Ampeleia in Tuscany. Ezequiel Allassia was born in Argentina and has lived in the Tuscan Maremma for over 16 years long enough to be considered an adopted native. They met at Ampeleia, where Ezequiel was the cellarmaster, and decided to start something of their own.
Since 2019 they have spent years listening to old farmers and local elders around the hill-towns of Roccatederighi and Roccastrada, piecing together 3.5 to 4 hectares of very old, often abandoned vineyard parcels hidden high in the Alta Maremma inside a UNESCO-protected landscape of dirt roads, Mediterranean scrub and chestnut forest, far from the Tuscan postcard. The vineyards sit between 250 and 600 metres above sea level on a mosaic of schist, sand, clay and marl. Many plots are co-planted in the ancient Etruscan agricoltura promiscua method — Sangiovese, Ciliegiolo, Montepulciano, Aleatico and Grenache growing alongside Trebbiano, Malvasia, Moscato and Ansonica in the same row, the way they always did.
Each parcel is fermented and aged separately using native yeasts, with careful attention paid to every decision, whole cluster or destemmed, skin maceration, concrete tank, amphora, ceramic egg, stainless steel. Sulphur is used only when truly necessary, and never out of habit. The result is wines of remarkable precision and terroir expression — a reference point, without question, for the future of Tuscan wine. Two outsiders, one extraordinary territory, and a shared refusal to make wine that looks like anyone else’s.
“Here, we drink vino. We share it, because that’s the whole point. Long tables, good company, and sometimes asado when the Danish summer decides to show up. That’s the spirit behind TRES.”
Founder
Services
Tastings
Do you need to host a Friday bar, a fun tasting for friends, or a corporate event for your company? We can put together customised wine tastings for any size of party.
We are here to help you with a curated flight from all our producers, adjusted to your needs and your crowd. We can be serious too, but we’re Latinos, so let’s have fun together.
For restaurants & shops
Curating a wine list? Let’s talk.
If you’re building a list for a café, restaurant, or bottle shop in Copenhagen or anywhere else we’d love to hear from you.
We work with independent venues who care about where their wine comes from and the people who make it.
Low intervention
We work with producers who trust the vineyard, they let the land speak. No manipulation. No shortcuts. Just grapes, time, and good instincts.wines shaped by time and place.
Organic farming
Every winery we work with farms organically, often in old vineyards that have been cared for over generations. Some still use traditional pergola systems rooted deeply in local culture and agriculture.
Minimal carbon foodprint
We think hard about how these bottles travel. We choose producers with intention, and we keep the journey short where we can.
Local varieties
Criollas, Torrontés, Sangiovese for mention few. Grapes that belong to the land with history, energy, and a strong connection to their origin.
Made to be shared
We believe great wine should be accessible, like our catalog. Our selection is fresh and vibrant, meant for long tables, real conversations and maybe more than one bottle.
People behind the wines
Every bottle starts with a person, a place, and years of work.We know the growers Our role is simply to help carry that story forward.