Susana Balbo

Susana Balbo is a family winery specialized in making upmarket wines. Located in Agrelo, Mendoza, at the base of the Andes, the winery was founded in 1999 by Susana Balbo, Argentina's first female oenologist.

The winery has a multidisciplinary team composed of Susana's children José and Ana. Everyone who works at Susana Balbo shares their founder's values, vision and passion for creating quality wines.

Susana Balbo Signature Malbec 2o22 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1.150 masl
Varietals: 96% Malbec + 4% Merlot
Size of the vineyard: 3,5 ha
Vineyard age: 16 years old
Yields: 80 qq/ha
Irrigation: drip irrigation
Soil composition: sandy soil with presence of silt. A large quantity of colluvial-type stones with a regular shape. Limestone in the lower layers.
Training method: high trellis
Harvest date: April
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: stainless tanks
Maceration technique: in contact with the skin for 35 days. Conservation on lees with battonages.
Fermentation temperature: Max. 28°C
Length of fermentation: 20 days
Malolactic fermentation: full
Size/material of aging container: 225 liters French oak barrels
Age of the container if it is made of wood: 30% of the barrels were first-use (new) and 70% of the barrels were second-use.
Type of barrel and Cooperage: Taransaud & Boutes
Time of aging in container: 13 months
Time of aging in bottle: 13 months

Analytical data
Alcohol: 14,5%
ph: 3.65
Residual sugar: 2,5 g/l
Acidity: 5,485 g/l

Winemaker: José Lovaglio

Susana Balbo Signature White Blend 2022 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1.150 masl
Varietals: 45% Semillón + 32% Sauvignon Blanc + 23% Torrontés
Vineyard age: 12 years old
Irrigation: drip irrigation
Soil composition: loamy sandy
Training method: VSP Double Guyot
Harvest date: 3rd and 4th week of February & 1st week of March
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: natural yeasts in Semillon and Sauvignon Blanc & selected yeasts in Torrontes
Fermentation container: Semillon in concrete eggs, Sauvignon Blanc and Torrontés in French oak barrels.
Maceration technique: Sauvignon Blanc and Semillon: maceration in the press with dry ice for 4 hours (prior to pressing); Torrontés: pressed without maceration.
Fermentation temperature: 12º to 14ºC
Length of fermentation: 15 to 21 days
Malolactic fermentation: no
Size/material of the aging container: 225 liters
Age of container if wood: first use (60%) and second use (40%)
Type of barrel and Cooperage: Taransaud French oak
Time of aging in container: 6 months
Time of aging in bottle: 3 to 6 months

Analytical data
Alcohol: 12%
Ph: 3.10
Residual sugar: < 1,8 g/l
Acidity: 6,1 g/l
Sulfites: yes

Winemaker: Susana Balbo