Poor crops, the Italian varieties are generally used to produce export wines, good value added and in small quantities. The most common are the dessert wines, but some wineries found varieties that are well adapted to Mendoza soil and use it for their premium wines.
Little but good. With just over 200 acres implanted Italian origin varietals throughout the province (some varieties do not exceed 250 square meters of crops, according to statistics from INV), the philosophy of some wineries and advanced scout is to make a small amount of wine, but excellent quality grapes Peninsula. Here are exceptional cases like in San Rafael Valentín Bianchi achieved with Sangiovese to make a sealed precious Don Valentine in the market. The winery also has a wine where you use the Tocai Friulano (yes, there Tocai Mendoza) for Bianchi Chablis wine blends. Their winemaker, Rodrigo Valdés, encouraged exploration. For him the disadvantage is that the Italian varietals grown by the producer intuition / recommendation that will work and that tomorrow may come back into fashion. We have many firms or professionals looking for new things, but to hit the key with any of these varieties need a thorough job of microvinifications and years of testing. Perhaps the advantage is to be gained in experience and unexplored niche markets seek to deliver the news. Speaking of Nebbiolo – northern Italian grape with the most prestigious Italian wines like Barolo and Barbaresc are made – he emphasized. is interesting as varietal guard for a consumer looking for a complex wine with a huge variety of flavors and excellent development in bottle. The downside is its difficult handling in the vineyard given by its long growing period. For dessert wines: From French name, Santiago BILLOUD Giraud learned from his father the art of making the Marsala, a wine with a significant amount of sugar and high alcohol content: 17 to 19 The sweet Marsala, whose basic broth needs of Italian varieties such as Nero d’Avola. The firm Cantina Mirta Bertolino Cruz de Piedra, Maipú, produces not only the Marsala but also other liqueur of Italian grapes. To make the Marsala varieties as Ugni blanc, Bonarda and Malvasia (grapes originating Canarias) are used. With them a sulphite cooking wort is to achieve results in a very particular grape syrup BILLOUD Giraud explains. In my case I look for more cuts to the base wine then achieves Marsala – you need alcohol, syrup, macerated, barrel – I use seven varieties to make the cut, and six for the sulfited wort then cooked in copper vessel. This wine is sold in foreign markets as syrupy as the Marsala is an appellation of origin. Giraud BILLOUD answers the question of whether there is something higher in Argentine marsalas noting that the advantages of Argentine wine is in its aromas, and in particular, the application of the traditional method. In Italy, for the volumes they handle, they have been supplanted by industrial methods, sacrificing quality. The company, which also produces large-scale Oporto pastries, prepares Marsala 80,000 liters a year. In the Central Valley get awards The Ancellotta variety began to be known last year when signing Carlos Jesus Fantelli and Sons won a Grand Gold with Ancellotta in Vinandino 2007 Malbec grape Ancellotta, say the wine from Santa Rosa, has a very good vegetative response, and an intense color, tannin and alcohol maturity that make it interesting for the region. It is a variety that is well adapted to our climate and soil type where it reaches maturity very good, both azucarina as polyphenol and an interesting acidity, specify the winemaker Hugo Zamora. Its intense color and strength in mouth, allows us to create more long-lived and very good aging wine perfectly complement comoMalbec other varietals, Syrah, Bonarda. As markets Fantelli clarifies some wine consumers, especially in the UK and Eastern Europe, are eager to meet new world wines and not so traditional varieties. These wines are exported around U $ S 3 / U $ S 6 FOB. The winery also produces wines with Sangiovese grapes Tocai Friulano and who have had a relatively good response in overseas markets. Overall both varieties are well rooted in local soil. In the East, the Sangiovese has little color to what the market demands. Also a certain lack of acidity therefore need improvement in laboratory said from the hold. The Tocai Friulano, however, achieved in the best maturity and fewer health problems than good varietal definition. From the home of Amarone Omero Gobbo is responsible for Vignetti – La Arboleda, the firm that has known Italian firm Masi Tupungato. Masi sold more than 50 million in 80 different countries. 90% of the sales volume is outside. Masi wanted to make an investment in a foreign country, but has its own philosophy in the world is to develop the concept of the region Veneto, very doomed to wine, in particular Valpollicella area that is the home of Amarone. Argentina was the best place in terms of land values and culture of wine. In Mendoza wine is not the same as for Australians or South Africans, who see it as a beverage, wine culture here is because wine is made more than two centuries ago, argued Gobbo. After conducting an investigation into the varieties of Veneto, to see how they developed here, concluded that Corvina Veronese was the most successful. Bass, which is a very elegant varietal, always friendly flavors, not much color gave fine. It has fruit intensity and a strong character. With this variety we have developed Passo Double, a cut between Malbec and Corvina Veronese. It is called so because in a typical wine-making process in the area called Ripasso is made: a double fermentation of wine by adding a small quantity of grapes that has been hung out to dry, if only a little.
The Corvina is removed only 25% of its moisture. After grinding passes in Tupungato this happens only in 20 days. We put on the label nature Argentina and Veneto style, emphasized the Italian. The other wine that makes this firm is Corvec, Corvina Veronese and union between Malbec. A wine of 14.5 degrees but with more alcohol content Malbec Corvina Veronese and thus more dry grape. It is a bivarietal Amarone with a higher value. The aroma is of ripe cherry, very in tune with the exuberance and tone that has the Malbec, Gobbo explained. With the finesse of Pinot Gris and Torrontes produces signature Passo Blanco. The binding results in an explosion of intense and particular perfumes. Source: Diario Los Andes
