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WINES OF ARGENTINA
7
Argentine Grape Varieties
White Grape Varieties
Torrontés:
The only wine variety considered 100 percent Argentine, Torrontés is cultivated in all
the wine regions of the country, from Salta to Rio Negro. Its origin has been an issue of broad-
ranging discussion among many wine experts, but its relationship to the Europe Mediterranean
Muscat is undeniable. A proof of this bond is its fragrant and unmistakable aroma, resembling
roses, jasmine and geranium, with occasional spicy essences. The first cultivation of Torrontés
dates back to the Spanish Conquerors, and ever since it has become one of the most cultivated
grape varieties in the country.
Chardonnay:
This international varietal is characterized by tropical notes when it comes from
warm regions, and by aromas of minerals and fresh vegetables when it comes from cooler
regions. It is light yellow in color with green hues, and its aromas are reminiscent of green
apples, lemons and grapefruit, among others.
Semillon:
Planted in Argentina since the end of the nineteenth century, this variety requires
cool and mild weather, and there are only two places in the country where it grows well: the
Uco Valley (Mendoza) and the Rio Negro Valley. It is a dry, balanced wine, with good body and
tropical fruit notes. In the Luján de Cuyo region, Semillon acquires aromatic white fruit tones
and interesting honey hints, while in the Patagonia Region, it offers apple and earthy tones.
Red Grape Varieties
Malbec:
Originally from the southwest of France, Malbec has risen to the height of fame in
Argentina. Initially used in Cahors as a blending grape, the varietal flourishes in Argentina.
While it was almost completely wiped out in France by phylloxera, it survived and flourished in
Argentina. Argentina’s climate is conducive to growing Malbec; its spring is characterized by
dry, temperate conditions that result in an excellent initiation of the vegetative cycle and an
even, balanced, fruit set. The warm, sunny days and cool mountain nights throughout the
summer months allow the grapes to experience a slow, gradual maturation process, helping to
ensure more complete ripeness levels. Mild temperatures and dry weather conditions in the