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 were cultivated in the estate vineyards of La Pampa, characterized by stony soils and crisp, cool nights. The canopy management is based on a perfect balance of shade and sunlight through clustering and leaves, to preserve the character of the wine.

Grape Varieties
100% Sauvignon Blanc

Vinification
100% hand-harvested grapes. Once at the winery, the clusters were selected and a soft skin removal was performed, without grinding, followed by berry selection. From the selection table, the berries went directly to a 450 kg hopper, where they were received with dry ice to avoid oxidation and to lower their temperature. The must obtained from this process was sent to a tank where the thickest lees settled by the effect of gravity. After 24-36 hours, it was racked to first-use and second-use Bordeaux barrels, where selected yeasts were inoculated. Fermentation took place at controlled temperatures between 57-66o F for 25-30 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 five to seven months, and it was bottled four months prior to release.

Color
Lemon yellow with green highlights

Bouquet
Rich aromas of pear and white fig complemented by a hint of citrus and herbal notes

Taste
Great structure and crisp acidity on the palate with typical flavors of citrus and herbs

Alcohol
14.2%

Serving Suggestions
A beautiful match with a variety of seafood dished, chicken and Asian cuisine