Download Complete Production Notes

In the remote upper reaches of Argentina’s Uco Valley on the eastern slopes of the Andes, Bodegas Salentein produces a remarkable collection of wines from vineyards planted at some of the highest elevations on the planet. From this lofty outpost, 65 miles south of the bustling city of Mendoza, Argentina’s winemaking capital, Bodegas Salentein (Sah-len-tyne) has started to forge an international reputation for its fine wines. Each year, growing numbers of curious wine lovers are drawn to this spectacular location, intent on discovering and experiencing the beauty and ethos of Bodegas Salentein for themselves.

Bodegas Salentein is a wine destination like no other. Established in the late 1990s, Salentein is a privately-owned estate of almost 5,000 acres, of which 1,124 acres are planted to vine. The property includes a world-class winery and cellars, a 125-acre nature preserve, the showpiece Killka Center for Culture and the Arts, a nearby lodge (the Posada Salentein, offering an elegant and relaxed retreat into nature), and the landmark Chapel of Gratitude, a non-denominational chapel of ascetic loveliness, built using ancient local stonework techniques.

Production Area
The grapes for this varietal are grown on El Portillo estate. Leafing and thinning are used to achieve consistency and optimum cluster quality, allowing the grapes to reach full potential at harvest time.

Grape Varieties
100% Cabernet Sauvignon

Vinification
Grapes are hand-harvested. Once at the winery, a cluster selection was performed, followed by a soft de-stemming and berry selection (no grape crushing was performed). From the selection table, the berries were directly transferred to a 450-kg hopper and passed directly to the stainless steel tanks, without using pumps. As the berries arrived virtually whole to the fermentation tank, a slight carbonic semi-maceration took place, which helped extract fresh fruit aromas. After a 3-day cold maceration, select yeasts were inoculated. Fermentation took place at controlled temperatures for 8 days. Pumping over and manual trampling of the cap were gently performed daily until fermentation was complete. Maceration continued for 21 additional days. Next, the wine was racked to new and used French oak barrels, where malolactic fermentation took place. The wine was barrel-aged for 15 months and bottle-aged for at least 8 additional months.

Color
Very deep red

Bouquet
Great aromatic depth with touches of red fruit marmalade, grilled red pepper, and vanilla

Taste
A wine with sweet, ripe tannins and a pleasant finish. It has excellent structure, rich mouth-feel and concentrated flavors of sweet fruit.

Alcohol
14.5%

Serving Suggestions
Ideal match for seasoned hard cheese, pasta with elaborate sauces and red meat