Salentein Single Vineyard Malbec
75cl
/
14% Vol
Grapes come from La Pampa estate, which is located 1,300 metres above sea level in the Uco Valley. This vineyard was planted in 1997 with hand-selected Malbec grapes. Vines are trellis-trained with vertical shoot position and they are irrigated with pure meltwater from the Andes Mountains. The soil texture is sandy loam with a high percentage of boulder, excellent drainage and low fertility.
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Salentein Single Vineyard Malbec
€37.00
Ex Tax: €30.08
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Black cherries with typical floral notes of Malbec cultivated at heights.
Palate
It is wide and concentrated with silky tannins, natural acidity and lingering finish.
Fact Sheet
Fluid
75cl
Grape Variety
100% Malbec
Alcohol %
14%
Style
Dry, Full Bodied
Country
Argentina
Region/AOC
Mendoza
Making Techniques
Grapes were hand-harvested and carried to the winery in 400-kg plastic bins. Clusters were selected and destemmed. Fermentation was performed in 7,000-litre oak casks. Prefermentative cold maceration was carried out at 10/12 degrees Celsius. Fermentation was performed by using active dry yeast at a temperature between 26-28ºC. During fermentation, overpumping as well as rack and return were carried out. Once post-fermentative maceration is over, wine is sent to French oak barrels and malolactic fermentation took place in oak barrels.
Closure
Cork
Producer
Salentein
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Jameson Caskmates Stout Edition")
