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
Vineyards from El Portillo estate at different elevations, with alluvial, stony soils of outstanding permeability. The main characteristic is the soil, low in organic matter.

Grape Varieties
100% Chardonnay

Vinification
The grapes were hand-harvested in the early morning. Once at the winery, a cluster selection was performed, followed by soft de-stemming so as not to break the berries, and berry selection. From the selection table, the berries were directly transferred to a 450-kg hopper, where they were received with dry ice to avoid oxidation and lower their temperature. The must obtained from this process was sent to a tank where the thickest lees settled by the sole effect of gravity at low temperature. After 24-36 hours, it was racked to first-use and second-use oak barrels, where selected yeasts were inoculated. Fermentation took place at controlled temperatures for 22 days. After this stage, the wine was conserved on the fine lees of yeast, and battonage (stirring of the lees) was performed, once a week at the beginning and once a month after the second month. The wine was aged in French oak barrels for 5-9 months, and bottled four months prior to release.

Color
Golden hue with greenish tints

Bouquet
The nose reveals fresh citrus, tropical fruit and subtle oak

Taste
Generous and round flavors complemented by beautiful structure, balance and refreshing acidity

Alcohol
14%

Serving Suggestions
Ideal match for fish, chicken and richer, more complex dishes such as roast pork