The Bodegas Salentein estate, located in the Uco Valley near Mendoza (Argentina), is one of the most renowned wineries in South America. Both the building itself, with its subway cellar in the shape of a cross, and the range of wines offered by the winery are impressive. The Salentein Barrel Selection Chardonnay is a pure varietal Chardonnay that matured for 6 months in American oak barrels before bottling. In the glass it has a straw yellow color. The wonderfully rich bouquet offers aromas of pears, apples, cloves, lime blossoms and tropical fruits such as honeydew melon and limes. On the palate, the wine is smooth and ingratiatingly full-bodied, with a lovely fusion. Subtle hints of tropical fruit are enhanced by discreet oak notes. The opulent Chardonnay is well balanced and shows lovely acidity.
Salentein Barrel Selection White Chardonnay 75cl
16,00 €
In its vineyards located in the Uco Valley in the heart of the province of Mendoza, Bodegas Salentein has begun to transform the viticulture of Argentina. The winery is located at an altitude of 1,200 meters, right in the middle of the vineyards. More than 49 hectares of native desert habitat were preserved, and are part of the winery's everyday landscape. The western horizon is dominated by the nearby snow-capped Andes, which rise to over 6,100 meters.
The magnificent winery was designed with two aspects in mind: form and function. The cross shape facilitates careful handling of the grapes and wine. Each wing is in itself a small cellar with two levels. On the first level, stainless steel tanks and French oak vats are used for fermentation and storage. On the subway level, meanwhile, the wine is aged in oak barrels. Both floors allow the liquid to circulate from the tanks to the barrels through a traditional gravity transfer system. The four wings converge in a central circular chamber, similar to an amphitheater, built with the classical temples of antiquity as inspiration.
The grapes were harvested manually and transported in 400 kg plastic bins. The oxidative method protocol was followed for winemaking. Whole bunches were pressed and destemmed prior to fermentation. The fermentation of the must was carried out in French oak barrels at a temperature of 18/20 degrees Celsius, and was carried out normally. The 60% of the components underwent malolactic fermentation.
