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The hand picked grapes go through a double sorting table and are gently crushed before going into small, short and wide stainless steel tanks to begin the fermentation which is done by native yeasts; the cap management is conducted with punching downs and rack and returns to maximize the extractions of colour and flavor from the skins always in a soft way to avoid any overdoing. The time between crushing and pressing is approximately 30 days of which about 10 are of primary fermentation and 20 of extended maceration, during the whole time the temperature is kept around 28-30 Celsius degrees to gain depth
and volume in the mouth. Right after pressing the wine goes straight
into barrels (only tight grain French oak) and does the malolactic and
the whole ageing which last 20 months; by doing this we achieve a perfect marriage between oak and wine as the wine itself at this stage is still rich in polysaccharines and lees that combine with the oak tannins. The wine is then bottled unfined.
(ahr-jen-TEE-nah) Now fifth in the world for wine production, Argentina is catching up in the quality wine sector. A long time wine producer, Argentina used to make wine in order to drink it, not export it. And so the wines produced were quaffable and rustic and made for the local's everyday dinner. Yet it's hard not to get caught up in the wine market of the world and some...Read More About Argentina
Angel of Argentina
Originally a common grape in Bordeaux,
Malbec adds only a small percentage to the blends there. It has, however, found another region in which to flourish -the bourgeoning wine region of
In fact, Argentinians have adopted Malbec as their national grape!
Malbec is used in small amounts in...Read More About Malbec
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