Malbec originated in the Bordeaux region of France but has made its home in South America. Thriving in the sun-drenched climates of Argentina and Chile, Malbec is considered the signature grape of Argentina and over the year’s, has become popular with red wine lovers in the U.S.
Malbec World Day is celebrated each year on April 17th, to commemorate the day when Argentinian president, Domingo Faustino Sarmiento, set out to transform Argentina’s wine industry. In 1853, the president tasked a French soil expert to bring over new vines to Argentina to test in Argentina’s diverse terroirs. Malbec was amongst the selections of vines that were brought back.
For more information on this juicy, fruit-forward wine, check out this article from WineFolly.com.
The grapes are hand-harvested at our own estate in Mainque, Upper Rio Negro Valley, and then they go through a cold maceration for three days. Fermentation takes place in small concrete tanks in a slow, cool temperature-controlled process. We use both indigenous and selected yeasts. Malolactic fermentation also takes place in tanks. 30% of the wine is oak-aged for 12 months. Read more.
The youngest line from Casir dos Santos, Avatar is the embodiment of the Agrelo´s terroir in a wine. Crushing, destemming and maceration (pre-fermentation) at 11ºC for 24 hours. Alcoholic fermentation in tanks. 3 weeks of skin contact maceration. Aged briefly in French oak barrels. Slightly filtered before bottling. Read more.
Cholila Ranch Malbec
South Mendoza, Argentina
50% Malbec, 35% Bonarda and 15% Syrah
Each varietal goes through 15-20 day maceration in its own concrete tank where malolactic fermentation is introduced. 20% of the Malbec in the blend comes from the previous vintage ‘Reserva’ which is aged 12-months in French and American oak for added depth and complexity; juicy, intense, vibrant and well-balanced. Read more.
Ricardo Santos Malbec
Maule Valley, Chile
The Huaquén vineyards, with its unique location, produces a Malbec with very distinct characteristics. Our grapes are harvested by hand between April and May. In order to extract color and aromas, the grape is de-stemmed and put into stainless steel tanks with a medium volume for 4-6 days at cold temperatures (below 50°F) in order to macerate. After, the must is fermented for 7 days with selected yeasts at temperatures between 28°-30° C (82° to 86° F). The malolactic fermentation is done in stainless steel tanks; however, part of this wine (30-40%) is aged for 5-6 months in French barrels which have been used for 1-2 years prior. Finally, the wine is blended in stainless steel tanks and aged for 3-4 months before bottling. Read more.
Colchagua Valley, Chile
85% Malbec and 15% Petit Verdot
100% hand picking and sorting of clusters and grapes. Fermentation temperatures between 22-25°C in stainless steel tanks. Total maceration time of 21 days (including cold soak and alcoholic fermentation). Malolactic fermentation in stainless steel tanks. 50% of the wine aged for 12 months in french oak barrels and 50% was kept in stainless steel tanks. Read more.