2010 Amalaya Malbec blend, Colomé
(6x75cl)
| Product Code: | 55346110 |
| Description: | 2010 Amalaya Malbec blend, Colomé |
| Case Size: | 6x75cl |
| Producer: | Amalaya |
| Region: | Salta |
| Country: | Argentina |
| Alc. By Vol.: | 14 |
Grape Varieties
| 70% | Malbec |
| 20% | Cabernet Sauvignon |
| 5% | Syrah |
| 5% | Tannat |
Notes:
For a review from Wine Spectator, please Click Here.
Food Matching Note:
Ideally paired with red meat, pasta with tomato sauce and cheese.
Tasting Note:
This is a glittering deep red wine, with purple tinges. It offers fruity aromas, resembling cherries and raspberries, and a subtle vanilla scent coming from barrel ageing. A spicy, intense and sweeping wine, easy to drink, but yet with a long persistent mouth. Tannins are mild and round.
Grape:
Argentina's flagship red grape variety Malbec blended with Cabernet, Syrah and Tannat.
Location:
From the Salta region Northern Argentina.
Flavour:
Full bodied, generous and velvety with lots of ripe cherries, raspberries and vanilla spice.
USP:
Sourced from some of the highest vineyards in the world at 3111m above sea level.
Combined:
Velvety, smooth and packed full of fruit and spice, this wine reflects the perfect grape growing conditions of Northern Argentina.
Vinification Note:
The vineyard is located at Alto Valle Calchaquí which is 1700-2500 meters above sea level.
The yield is around 7 tons per hectare. Drip irrigation is used and the grapes are hand harvested.
The winemaking process involves a slow alcoholic fermentation at a low temperature, using selected yeasts.
Maceration lasted 18 to 20 days. 75% of the juice underwent malolactic fermentation in stainless steel tanks,
while the remaining 25% fermented in French oak barrels. Once the fermentation process was completed,
30% of the wine was aged in French oak barrels. It was clarified by means of egg white obtained
from our biodynamic farm. There is a limited production of 330.000 bottles
Detailed Vinification Note:
Wine making process: slow alcoholic fermentation at a low temperature, using selected yeasts. Maceration lasted 18 to 20 days. 75% of the juice underwent malolactic fermentation in stainless steel tanks, while the remaining 25% fermented in French oak barrels. Once the fermentation process was completed, 30% of the wine was aged in French oak barrels. It was clarified by means of egg white obtained from our biodynamic farm.