A unique and unusual wine to hail from Argentina. Malvasia is rare in this part of the world, and the winemaker has have crafted something intriguing and very drinkable. Grapes are de-stemmed. The wine is fermented with indigenous yeasts in a 2500- litre concrete egg and spends 60 days on the skins to extract the essence of the grapes. It is then pressed and racked into old French oak barrels where it stayed for eight months before being put into bottle without fining or filtration.
This striking example from old vines spends 60 days on skins, giving texture and mouthfeel to this delicate perfumed wine. The winemaker, Germán, says it is the ideal accompaniment to barbecued mollejas (sweetbreads) we think it would pair beautifully with lots of dishes.
- Uco Valley, Argentina
- Escala Humana
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Germán Masera is aiming to make honest wines that are representative of Gualtallary, at this high altitude the sunlight is strong, and the nights are cold giving an intensity of phenolics and tannin, while retaining the grapes’ natural acidity. He looks for lower alcohol and freshness, a world away from the big oaky styles that Argentina has become known for. He uses concrete and old oak to get refined elegance and a lot of fragrance. All wines are fermented with natural yeasts and bottled unfined and unfiltered with no additives of any sort, including sulphur.