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 Barrel Fermented Torrontés 2022 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1.150 masl
Varietal: 100% Torrontés
Vineyard size: 6.73 ha
Vineyard age: 16 years old
Yields: 129 qq/ha
Irrigation: drip irrigation
Soil composition: sandy loam. With calcium carbonate inlays. Colluvial stones.
Training method: VSP Double Guyot
Harvest date: April 1st 2022
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: yes
Yeast: selected
Fermentation container: new French oak barrels
Maceration technique: dry ice maceration for 2 hours
Fermentation temperature: 14º to 16ºC
Length of fermentation: 15 days
Malolactic fermentation: no
Size/material of the aging container: 225 liters / French oak barrels
Age of container if wood: new
Type of barrel and Cooperage: Taransaud French oak barrel
Time of aging in container: 6 months
Time of aging in bottle: 4 to 6 months

Analytical data
Alcohol: 13%
Ph: 3.25
Residual sugar: <1.8g/l
Acidity: 6 g/l
Sulfites: yes

Winemaker: Susana Balbo & José Lovaglio

Susana Balbo Signature Malbec 2019 – 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 parcel
Vineyard age: planted in 2004
Number of plants per hectare: 4.000 plants
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: 18th of April 2018
Type of viticulture: conventional

Winemaking and ageing
Whole cluster: no
Yeast: selected
Fermentation container: stainless steel tanks
Maceration technique: in contact with the skin for 35 days. Conservation on lees with battonages.
Fermentation temperature: 28°C maximum
Length of fermentation: 20 days
Malolactic fermentation: yes
Size/material of the aging container: 225 liters / French oak
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: 2,05 g/l
Acidity: 5,48 g/l

Winemaker: José Lovaglio