Salentein
Bodega Salentein helped redefine what Argentine wine could be. Founded in the 1990s, it marries European precision with Andean resilience, producing wines that express altitude, stone, and history. More than a winery, Salentein is a cultural landmark—its cathedral-like cellars and art spaces standing as boldly as its wines.
Salentein Numina Cabernet Franc 2022 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Tunuyán
Produced using Cabernet Franc grape clones 331, 214 and 210 harvested from parcel numbers 708, 710 and 711, planted in 1999 and 2000 at elevations of between 1,100 and 1,150 metres above sea level. The alluvial soils are sandy/sandy-loam with silt deposits at the surface and calcium carbonate-rich stones starting from 50 cm below the surface.
Situated at between 1,000 and 1,175 masl, our Finca El Oasis is located in Los Árboles and its 465 hectares were planted from 1996 to 2012. The vineyards are drip irrigated while the native flora is preserved between the rows.
Harvest date: 11st to 16th March
Winemaking and ageing
The grapes were transported to the winery in 400-kg bins, where clusters were then selected and destemmed.
For vinification, 30 percent of the must went into oak foudres, 10 percent in concrete tanks, and the balance into variously-sized stainless steel tanks.
The must was cold macerated at 8o-10 °C for periods of four to six days.
Both indigenous and selected dry yeasts were added for fermentation, with the process lasting between 10 and 14 days at controlled temperatures of 26o-29°C, and employing remontage. The wine continued to macerate an additional three to five days before being racked and transferred to oak barrels for malolactic fermentation.
The wine was aged in French oak barrels for approximately 14 months.
Analytical data
Alcohol: 14,5 %
Ph: 3,65
Residual sugar: 2 g/l
Acidity: 5,50 g/l
Winemaker: José Galante & Jorge Cabeza
Salentein Single Vineyard La Pampa ’97 Malbec 2020 – TS
Province: Mendoza
Region: Uco Valley
Subregion: IG San Pablo
Varietal: Malbec
The grapes come from our Finca La Pampa, a vineyard located at 1,300 masl in the San Pablo GI, Uco Valley. This vineyard was planted in 1997 with massal-selected vines on their own rootstock. The vines are trained in a vertical shoot positioning (VSP) system, irrigated by drip with pure meltwater from the Andes. The soil is sandy with the presence of stones coated in calcium carbonate. Sustainable management.
Harvest took place on April 8.
Winemaking and aging
The grapes were hand-harvested and transported in 400 kg bins. Bunches were sorted and destemmed. Seventy-three percent of the volume was micro-vinified in used 225 L oak barrels, while the remaining 27% was micro-vinified in small stainless steel tanks.
A cold pre-fermentative maceration was carried out at 10–12 °C. Fermentation was conducted with selected yeast at 28–30 °C, with punch-downs, controlled oxygen additions using a cliqueur, and pump-overs performed during the process. After post-fermentative maceration, the wine was drained and transferred to French oak barrels where malolactic fermentation took place. Total maceration time was approximately 16–20 days, with aging in oak lasting 16 months.
Analytical data
Alcohol: 14,5 %
Ph: 3,75
Residual sugar: 2 g/l
Acidity: 5, 80 g/l
Winemaker: José Galante