Grapes were hand-harvested at the optimum ripening point. After gentle de-stemming and selection, the berries were placed in stainless steel tanks where they underwent a period of cool skin contact, followed by fermentation with select yeasts at 75°F to 79°F for 10 to 15 days. After fermentation, the wine was racked by gravity into stainless steel tanks, avoiding the need to pump.
Enjoy with grilled meats, seared tuna steaks and fresh salmon.
The Salentein estate is as rich in history as in vineyard character. Land now planted to grapes once bore witness to great deeds and heroism. This goodwill was the work of the indigenous people, Jesuit missionaries who came to the region, and important historical figures, such as General San Martin.
Finca San Pablo, one of the Salentein vineyards, has historical roots that reach back to the 17th century. In the past, the property was part of an estancia called De Arriba, which belonged to the Society of Jesus. In the heart of the finca, some 1,500 meters above sea level, lei the ruins of Casa Grande, an old farmhouse.
Surrounded by a mature grove, the old house was built by the Jesuits, who had already begun developing viticulture practices at that time. Today, more than two centuries later, Bodegas Salentein grows Pinot Noir, Chardonnay and Sauvignon Blanc in Finca San Pablo. Respectful of the lands vibrantly textured past; Salentein is equally inspired by the lands remarkably promising future. It is this delicate balance of old and new of blending the tradition of long-celebrated European winemaking methods with the bold ingenuity of the New World- that defines the Salentein style.