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Cavas Wine Lodge is located in an exceptional environment in which the owners actively support the development of the region via their commitment to its protection.
The combination of Cecilia Diaz Chuit’s experience in hospitality and Martín Rigal’s in farming, together with international experience, allowed the couple to take on a number of environmental changes. For example, the establishment has first set-up local recycling. Organic waste from the kitchen is turned into compost. This natural fertilizer is used in the local gardens and vineyards. Regarding energy; solar panels have halved gas consumption. Finally, Cavas Wine Lodge is the first hotel in the region of Mendoza to re-use water used on site. The water collected from sinks, showers and baths is filtered and used on site to irrigate the vines.