2019 Bodega Colome, Estate Series, Salta Torrontes

2019 Bodega Colome, Estate Series, Salta Torrontes

2019 Colome, Salta Torrontes



Elegant and fruity, with bright floral and grapefruit aromas and an underlying hint of spice, this wine owes its intensity of flavour to the effect of high altitude vineyards and a longer growing season.


Availability: In stock

Case size: 12 / Bottle size: 750ml

BOND PRICE

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£120.00

(10 in stock)

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DUTY PAID PRICE

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£152.14

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Tasting Notes

Intense gold in colour with green tones, this wine has a bright floral nose of roses with the citrus aroma of grapefruit and a hint of spice. On the palate, it is fresh and well structured with a crisp finish.

Product Description

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2019 Bodega Colome, Estate Series, Salta Torrontes

Bodega Colomé was established in 1831 and is the oldest working winery in Argentina with one of the world’s highest vineyards. The winery is in the far north of Argentina in the Upper Calchaquí Valley and is thought to have been founded by the Spanish Governor of Salta, Nicolás Severo de Isasmendi y Echalar. In 1854 his daughter, Ascensión, brought the first pre-phylloxera Malbec and Cabernet Sauvignon vines to Bodega Colomé. Three vineyards (with an area of four hectares each) were planted in the same year, the fruit from which is still used to make wines. Today, the winery has 140 hectares of biodynamically run vineyard planted at altitudes of between 1,750 and 3,111 metres above sea level.

The high altitude of the Calchaquí Valley and greater difference between day and night temperatures, ensures a longer growing season which in turn leads to a more intense accumulation of flavour in the grapes. The large difference (25°C) between day and night also helps retain natural acidity within the grapes. The climate here is dry with very little rainfall, on average around 120 millimetres per year. Soils are sandy with layers of gravel which help drainage. The vineyards are all farmed biodynamically. The Torrontés vines are grown between 1,700 and 2,300 metres above sea level.

The grapes went through a double selection process, firstly in the vineyard and then again on the sorting table at the winery. Fermentation was slow, using selected yeasts at low temperatures to retain the varietal fruit character. The wine was aged in stainless-steel tanks for three months before bottling in July. It then spent a further two months ageing in bottle before release.