INGLES

ENOLOGIA Y VITICULTURA
ESP

INGLES | 2° AÑO | 2021

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Grapevine Structure and Function

Roots

The roots of a grapevine are multi-branched structures that grow to various

depths into the soil. Roots absorb water and nutrients from the soil, store
carbohydrates and produce the hormones that regulate vine growth. The
majority of the grapevine root system is usually reported within 3 feet (0.9 m)
of the soil. Different varieties of grapes have naturally different root growth
patterns. Vitis riparia roots grow more vertically, while Vitis rupestris roots
have more lateral growth.

Trunk

The trunk is the main stem, without the branches. Cordons are extensions of
the trunk that usually grow horizontally as they are trained along a wire.
Cordons can extend from the trunk in either one or two directions—called
unilateral or bilateral. The trunk presents conductives tissues, most notably
the phloem and xylem. The outside of the trunk is the bark.

Buds

Buds are highly compressed shoots which are formed in the angle (axil) of
leaves. A shoot produces many leaves during the season, each of which
has an associated axillary bud. The structure of these buds is quite complex.
One part of it grows immediately, while other parts remain as the
compressed. This latter structure bears next season’s crop. The buds sprout
thinner, younger vines that bear fruit and leaves.

Shoots

Shoots, the green stems which develop from primary buds, are the primary
growth structure of grape vines. Tendrils, leaves, flower clusters that will
mature into fruits, and more buds are arranged in regular patterns along the
shoot. Canopy is the collective term used to describe the shoots, leaves and
fruit of grapevines. The canopy plays a key role in light energy captured via
photosynthesis. Canopy management is an important aspect of viticulture
due to its effect on grape yields, quality, vigor and the prevention of grape
diseases. The canopy is often trained on trellis systems to guide its growth.

Leaves

The leaves of the grapevine provide nourishment and air for the plant. The
leaves grow laterally along the vine with three to five large lobes. Grapevine
leaves are light to dark green in appearance. The leaves of any plant,
grapevine included, are the main tool of nourishing the plant, converting
sunlight into usable energy. The size of the leaves varies due to grape
varieties. In addition to size, there are many other unique characteristics
useful for their identification. The size and shape of the leaves, the five
lobes, and the angle and length of the veins can all assist in identifying a
grapevine. Additionally, leaves provide shade to the grapes clusters which
protects from the sunburn, but excessive shade can also decrease the
development of sugar, anthocyanins and other phenolics.

Tendrils

Tendrils—a distinct feature on grapevines—are long, winding protrusions

which coil and wind around fences, trellises, the plant itself and anything
else they may reach. Tendrils appear at the top and sides of stems, growing
in long, thin lengths until the plant is ready for harvest. After the fruit is
harvested, the tendrils of the grapevine will harden and become wooden in
nature.

Flowers and Grapes

Flower clusters grow opposite leaves along the shoot. Most shoots develop
one to three flower clusters; the name depends on the variety of grape vine
and growing conditions when the bud was formed. Each cluster may contain
only a few or up to several hundred flowers; the number depends on the
variety and environmental conditions. When fertilized, the flower clusters
develop into clusters of grapes. Then the grape is classified as a berry. Each
berry has a pedicel which attaches to the raquis. The skin of the berry
accounts 5 to 20% of the total weight depending on the variety. When grape
skin ripens, it contains the majority of the aromatic substances and tannins.

Canes

Grapevine canes, by definition, are shoots that have reached about a year in
age. By this time, the tender shoot has developed a visible bark layer and
has dropped all or most of its leaves. The cane is the principal structure of
concern in the dormant season, when pruning is employed to manage vine
size and shape, and to control the quantity of potential crop in the coming
season.

Budburst

In the spring when the daily temperatures are about 50 degrees F (10°C) the
previously dormant buds begin to grow producing shoots. This event is
commonly referred to as budburst or bud break. Buds are located between
the vine’s stem and the petiole (leaf stem). Budburst largely depends on the
number of buds left at winter pruning. If too few buds are retained, yields
may be reduced to below what the vine would otherwise have the capacity
to ripen.
Shoot Growth

Shoot growth begins with budburst and initially the growth is slow, but soon
it enters a phase of rapid growth called the “grand period of growth,” which
typically continues until just after fruit set.

Flowering

As the new primary shoot develops, flower clusters form opposite a leaf .
Where a flower cluster does not develop, a tendril may grow opposite the
leaf. A fruitful shoot usually produces one to three flower clusters
(inflorescences) depending on the variety and growing conditions of the
previous season. Many grape species, including most varieties of Vitis
vinifera, form only two flower clusters per shoot.

Fruit Set

Flowering is almost immediately followed by fruit set, when the fertilized

flowers develop into berries with seeds. Ideally flowering is quick and
synchronous resulting in an even fruit set with berries ripening all at the
same time.

Berry Growth

Stages of Berry Growth

Berry growth occurs in three general stages: 1) rapid initial growth, 2)

followed by a shorter period of slow growth, and 3) finishing with another
period of rapid growth.

Stage 1 – Rapid Growth Phase

The first stage of berry development starts soon after fertilization of the
flower and is characterized by strong growth of the seed and berry. During
this stage, the berries are firm, dark green in color, and rapidly accumulate
acid. In this period, the diameter of the grape berry may double in size.

Stage 2 – Lag Phase

The next stage, called the lag phase, is a time of slow growth. Berries
remain firm, but begin to lose chlorophyll. Berries reach their highest level of
acid content and begin to accumulate sugar slowly.

Stage 3 – Veraison Phase

The final stage of berry growth coincides with the beginning of fruit
maturation (ripening). At this stage growth accelerates again; berries begin
to soften, titratable acidity (TA) decreases and pH and soluble solids (°Brix)
increases. Berries ripen unevenly among and within clusters
 Chemical Composition of the Fruit

Berry development includes accumulation and metabolism of Berry

development includes accumulation and metabolism of hundreds of
compounds, many in tiny quantities, which may contribute to fruit quality
attributes. The single largest component of berries is water, followed by the
sugars (predominantly fructose and glucose), then the acids tartaric and
malic. Other important classes of chemical compounds found in grape
berries include phenolic compounds, nitrogenous compounds, aroma
compounds, minerals, and pectins.

Sugars

The majority of soluble solids in grape juice are sugars, mostly glucose and
fructose. Sugars increase in concentration during ripening, and may reach
25 percent or more of berry fresh weight by the time of harvest. At véraison,
glucose exceeds the fructose concentration but at the ripening stage,
glucose and fructose are usually present in equal amounts (1:1 ratio). In
overripe grapes, the concentration of fructose exceeds that of glucose.

Organic Acids

Next to sugars, organic acids are the most abundant solids present in grape
juice. Acids give crispness, brightness, and thirst-quenching qualities to
wines and are essential components of the balance in a fine wine. They
have a marked influence on wine stability, color, and pH. Excessive grape
acidity can lead to tart, acidic wines.

Phenolic Compounds

Phenolic compounds are often referred to as polyphenolics, polyphenols or

simply phenols. Phenolic compounds are important constituents of grapes
because they play a key role in determining fruit color and also provide most
of the characteristic taste and aging properties in wine.

Nitrogenous Compounds

Grapes contain various nitrogenous compounds such as amino acids,

peptides, and proteins. Nitrogen containing compounds are important
because they serve as the nutrient for yeast and lactic acid bacteria.

Aroma and Flavor Compounds

Grapes contain numerous aroma and flavor compounds, which increase in

complexity during the later stages of ripening. Some varieties have specific
aroma compounds that give a variety its distinct varietal character.
Minerals

Minerals too play a role and generally include potassium, sodium, iron,
phosphates, sulfate, and chloride.

Green Harvest

A green harvest is the removal of immature grape bunches, typically for the
purpose of increasing yield. The removal of the bunches, while they are still
green, induces the vine to put all its energy into developing the remaining
grapes.

Harvest

As harvest approaches, the grape is considered ripe when the sugar and
remaining acids are well balanced. A grower may choose to harvest the
grapes before they are ripe, at their point of ideal ripeness, or when they are
overripe; it all depends on the style of wine desired by the vintner. For
example, Pinot Noir grapes for sparkling wine production are harvested
much earlier, at lower sugar and higher acid content, than Pinot Noir for
non-sparkling red wine.

Dormancy

In the fall, the grapevine enters dormancy—the stage with no growth activity,
which extends until bud burst the following spring. There are three main
physiological stages related to dormancy and cold hardiness in
grapevines—acclimation, the period of transition from non-hardy to fully
hardy grapevines; mid-winter dormancy, the period of most severe cold and
greatest cold hardiness; and deacclimation, the period of transition from fully
hardy to the non-hardy condition and active growth.

Hazards

There are many hazards that a vineyard manager needs to be aware. These
hazards can have an adverse effect on the wine produced from the grape or
kill the vine itself. When the vine is flowering, it is very susceotible to
weather conditions such as winds, rainfalls and hails. Cold temperatures can
also bring the onset of “millerandage” which produces clusters with no
seeds and different sizes. Too much heat can have opposite reaction an
produces “Coulure” that causes grape clusters to either drop to the ground
or not fully develop. Hazards: examples:

-Oidium: a powdery mildew which can attack all green parts of the vine.

-Downy mildew: also known as “perosnospera” , thrives in high

temperatures and humidity producing satins on leaves.

-Phylloxera: an insect that feeds on roots and leaves.

TERROIR (French pronunciation: ​[tɛʁwaʁ] from terre, "land") is the set of
all environmental factors that affect a crop's phenotype, including unique
environment contexts, farming practices and a crop's specific growth habitat.
Collectively, these contextual characteristics are said to have a character; terroir
also refers to this character.
Some artisanal crops for which terroir is studied
include wine, coffee, tobacco, chocolate, chili peppers, hops, agave (for
making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea,
and cannabis.
Terroir is the basis of the French wine appellation d'origine contrôlée (AOC)
system, which is a model for wine appellation and regulation in France and
around the world. The AOC system presumes that the land from which the
grapes are grown imparts a unique quality that is specific to that growing site
(the plants' habitat). The extent of terroir's significance is debated in the wine
industry
While wine experts disagree about the exact definition, particular consideration
is given to the natural elements that are beyond the control of humans.
Components often described as aspects of terroir include:

 Climate
 Soil type
 Geomorphology
 Other plants growing in and around the vine plots
The interaction of climate and terroir is generally broken down from
the macroclimate of a larger area (For example, the Côte de Nuits region
of Burgundy), down to the mesoclimate of a smaller subsection of that region
(such as the village of Vosne-Romanée) and even to the individual microclimate
of a particular vineyard or row of grapevines (like the Grand Cru vineyard of La
Grande Rue). The element of soil relates both to the composition and the
intrinsic nature of the vineyard soils, such as fertility, drainage and ability to
retain heat. Geomorphology refers to natural landscape features
like mountains, valleys and bodies of water, which affect how the climate
interacts with the region, and includes the elements of aspect and elevation of
the vineyard location.
It is measured by assessing the patterns of variation
in temperature, humidity, atmospheric pressure, wind, precipitation,
atmospheric particle count and other meteorological variables in a given region
over long periods of time. Climate differs from weather, in that weather only
describes the short-term conditions of these variables in a given region.

In terms of soil texture, soil type usually refers to the different sizes of mineral
particles in a particular sample. Soil is made up in part of finely ground rock
particles, grouped according to size as sand and silt in addition to clay, organic
material such as decomposed plant matter.
Each component, and their size, play an important role. For example, the large
particles, sand, determine aeration and drainage characteristic. addition to the
mineral composition of soil, humus (organic material) also plays an important
role in soil characteristics and fertility for plant life.

addition to the mineral composition of soil, humus (organic material) also plays
an important role in soil characteristics and fertility for plant life.

Geomorphology refers to natural landscape features

like mountains, valleys and bodies of water, which affect how the climate
interacts with the region, and includes the elements of aspect and elevation of
the vineyard location.[2]

Influences of viticulture and winemaking

Many decisions during the growing and winemaking process can either lessen
or increase the expression of terroir in the wine. These include decisions
about pruning, irrigation and selecting time of harvest. At the winery the use
of oak, cultured or ambient yeast, length of maceration and time in contact
with lees, temperature during fermentation as well as processes like micro-
oxygenation, chaptalization, clarification with fining agents, and reverse
osmosis all have the potential to either reduce or emphasize some aspect
derived from the terroir

Today, as in the past, climate is clearly one of the most important factors in the
success of all agricultural systems, influencing whether a crop — including wine
grapes — is suitable to a given region, largely controlling crop productivity and
quality, and ultimately driving economic sustainability.

This fact is most evident with viticulture and wine production, in which climate is
arguably the most critical environmental aspect in ripening fruit to its optimum
quality to produce a desired wine style.

The concepts embodied in terroir eventually led to the “appellation d’origine

contrôlée” (AOC) system in 1935 — a French certification system that legally
delineates geographical regions and regulates agricultural products (“produits
du terroir”). As applied to wine, this also led to the notion that a wine region is a
collection of terroirs, some better than others. The concept has spread to other
countries, including the U.S., where the regions are called American Viticultural
Areas, or AVAs.

Climate provides the most identifiable differences in wine styles for nearly all
wine drinkers. The general characteristics of wines from a cool climate vary
distinctly from those from a hot climate. Grape varieties best suited to a cool
climate tend to produce wines that are subtler with lower alcohol, crisp acidity, a
lighter body, and typically bright fruit flavors. Those from hot climates tend to
produce bigger, bolder wines with higher alcohol, soft acidity, a fuller body, and
more dark or lush fruit flavors. Geology and soil do not produce these broad
differences, but they do produce the subtle expressions of these qualities within
the same climate or region.

Gregory V. Jones
Jones is a professor and research climatologist in the department of
environmental studies at Southern Oregon University who specializes in the
study of climate structure and suitability for viticulture, and in the ways that
climate variability and change influence grapevine growth, wine production and
quality. He conducts applied research for the grape and wine industry in Oregon
and has given hundreds of international, national and regional presentations on
climate and wine-related research. He is the author of numerous book chapters,
reports and articles on wine economics, grapevine phenology, site assessment
methods for viticulture, climatological assessments of viticultural potential, and
climate change. He was named to Decanter Magazine’s 2009 Power List
representing the top 50 most influential people in the world of wine, named the
Oregon Wine Press’s 2009 Wine Person of the Year, and has been in the top
100 most influential people in the U.S. wine industry in 2012 and 2013.

Climate
Wine regions can be basically divided into two types of climates: cool climate
and warm climate. Wine grapes from warmer climates generate higher sugar
levels (which produce higher alcohol wines), whereas cooler climate wine
grapes generally have lower sugar levels and retain more acidity.

Soil
There are hundreds of different types of soil, rock and mineral deposits in the
world’s vineyards. Most vineyard soils can be sorted into about 5 to 6 different
types of soil that affect the flavor of wine. While there is no scientific proof
associating the taste of ‘minerality’ to actual minerals in a wine, something does
happen. It’s almost as though some types of soils act like a tea-bag for water as
it passes through to the vine’s roots.

Terrain
Believe it or not, altitude is an increasingly important focus for quality vineyards.
Besides elevation, things like geological features (mountains, valleys, being
located far inland), other flora (plants, microbes and trees) and large bodies of
water affect how a wine from a particular region tastes.

Tradition*
(*only in areas entrenched with a particular winemaking tradition) Traditional
winemaking (and vineyard growing) techniques can also contribute to a wine’s
terroir. Even though tradition is a human interaction, ancient winemaking
methods tend to be highly dependent on the region’s climate, soil and terrain.
By Andrew Catchpole
Wine

Taste the diversity: a guide to Argentina `s Wine regions

Travelling through Argentina’s vast and beguiling landscapes leaves no doubt as to

the incredible variety and contrasts found in this country’s wine regions. From the
dizzying heights of northerly Salta and the Andean-backed sub-regions of
Mendoza, by way of the sun-drenched valleys of La Rioja to the wind-swept
southerly climes of Patagonia, the myriad soils, climates and cultural differences
are palpable as each viticultural heartland imparts its inescapable imprint on the
wines.
Within each region, too, sub-regional differences and even marked contrasts
between nearby vineyards result from any number of factors that contribute to the
character of the final wines. Perhaps the presence of a cool night time mountain
downdraft, or a temperature moderating river; maybe a special cocktail of soils and
the combination of altitude and sun-drenched aspect of a vineyard. All of these and
more can contribute to what the French rather mysteriously call ‘terroir’.
As our Gallic friends would have it, the New World is short on this somewhat hard
to define word, which essentially encompasses the nature of the soils, local climate
and even winemaking culture, in a heady and unique cocktail that could be likened
to the DNA behind the character of the wine. But Argentina – as with all serious
wine producing nations – abounds with varied terroirs as distinct and diverse as
anywhere.

Mendoza Vineyard – Photograph by Alonso Inostrosa Psijas

This becomes abundantly clear as you taste through Argentina’s wealth of styles.
Not just in the broad brushstroke differences of, say, the poised highly
aromatic torrontes from Salta against the more full-on punchyness of torrontes
from La Rioja, or the contrasting styles of pinot noir from high altitude Mendoza
and southerly Patagonia. But also in the subtler nuances found in malbecs from
sub-regions within Mendoza itself, and even adjacent vineyards within those sub-
regions.
Indeed, malbec, cultivated as it is the length of the country, is a fantastic prism
through which to view the lie of the land. Again, in broad brushstrokes, the higher
and cooler you go as you taste this fantastic variety, the more pronounced its
aromatic qualities become, with floral-violet notes springing from the glass and
flavours of piercing intensity. In lower, warmer sites, you might find spicier, meatier
notes, while Patagonian malbec veers towards fresh fruits and spice, all the while
providing endless nuances on this variety’s distinct character.
It’s these varied terroirs that are also giving each Argentina wine region (and sub-
region) a more distinct identity in terms of which varieties thrive best, as grape
growers and winemakers come to best understand what works best in their local
climates and soils. It’s still very much a work in progress (and worth remembering
that the French have had 2,000 years to get this right since the Romans arrived
and cultivated the vine) but Argentina’s understanding of its terroirs grows year on
year.

Salta Vineyeard – Photograph by Emilia Garassino

Just as Mendoza has carved out a reputation for high quality malbec, plus often
stunning Bordeaux varieties, along with whites including chardonnay and torrontes,
so too has Salta found its feet with elegant torrontes and refined expressions of
malbec plus a growing roll-call of other aromatic styles. Patagonia, meanwhile, has
also mastered its own rendition of malbec and Bordeaux varieties, but is also
challenging Mendoza as the natural home of Argentine pinot noir.
The main thing to remember, though, is this is not so much a competition or
exercise in proving the worth of one region’s wines over another, rather that such a
myriad of diverse varieties and styles within those varieties simply means greater
choice for us wine drinkers – and a true sense of place, expressed in the glass,
when we wrap our nostrils and lips around the aromas and flavours emanating
from such wines.
So raise that glass to Argentina’s incredibly diverse terroir.
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Winemaking

Introduction
This is a general overview of the basic steps winemakers follow during the winemaking process. There are exceptions and restrictions to the
process outlined below that are unique to each country’s wine regulations.

1 Sorting
White Wine Red Wine

2 Destem
and Crush

Destemmer
Crusher
Stems Stems may
separated be separated Rosé Wine
Must Must
After a brief maceration, must
is taken off the skins during
3 Maceration 3 Fermentation fermentation
and Press
Must taken
Press off the skins
after pressing

4 Fermentation 4 Maceration Press wine: a

fraction or all is
and Press used in final
Must and skins blend with
Fermentation Vat kept in contact free-run wine
(Vat may be made of oak,
stainless steel or concrete.) Free-run wine

5 Malolactic Fermentation – an optional stage following alcoholic fermentation that enhances wine’s roundness, texture and complexity

6 Maturation
Barrel (For Aging)
(Wine may be aged in either
barrel or vat, made of oak,
stainless steel or concrete.)

7 Bottling

Bottling
Line
8 Bottle Aging
 Making Still Wine
1 S
 orting: harvested grapes are sorted • In ‘press juice,’ tannins are higher than
at the winery. in free-run juice. Typically, 1-6
pressings produce this important
• Whole bunches or clusters of healthy
component, which is often blended
grapes are separated from damaged fruit,
with free-run juice.
leaves, dirt, etc. before crush. For some
fine wines, there’s a selection process in
the vineyard or berry-by-berry sorting. 4 F ermentation: this process turns
must into wine. The metabolism of
yeast converts sugar to alcohol +
CO2.
3 Maceration and Press: the must may
macerate (soak together) for a period • Typically, red wines are fermented for
before pressing. 1-2 weeks at 50–86°F. White and rosé
wines are fermented for 2-4 weeks at
• For red wine, the must macerates and 50–68°F.
undergoes fermentation to extract the
phenolics (tannins, anthocyanins for • Fermentation occurs in vats of
color, and flavor compounds) in the stainless steel, lined concrete or wood.
grapes. Pressing occurs afterwards. • Fermenting at too low a temperature
2 D
 estem and Crush: stems are inhibits extracting the best material
• For rosé wines, maceration is kept brief,
separated and grapes are crushed. from the grapes; too high and aromatic
producing lightly colored juice that is
• Red grapes are completely or partially separated from the red grape skins and flavor complexity are lost.
destemmed, or left as whole clusters. during fermentation.
White grapes are almost always
• For white wine, grapes are pressed
completely destemmed.
immediately before fermentation and
• For reds, a percentage of stems are the skins are removed. The fermenting
sometimes kept during fermentation to wine does not macerate with the skins.
affect the structure, color, weight and
• Maceration is usually simultaneous with
texture of the wine.
fermentation; some winemakers extend
it before or after fermentation, or both.
• Today’s sophisticated inflatable
membrane and pneumatic presses can  at Material and Character of
V
execute long, slow periods of precise, the Wine:
minute amounts of pressure for an • Steel tanks make wines with clean,
extremely gentle pressing. fresh aromas and flavors; temperature-
controlled systems are necessary.
• Concrete tanks have excellent heat
retention and consistent temperature
• Typically, destemmed grapes are control. Concrete allows the softest
crushed to break open the skins. micro-oxygenation, which results in
• Methods are employed not to break soft, round, plush-textured wines.
pips or seeds inside the grapes, which • Wood vats have good heat retention
impart unpleasant, harsh elements to and allow for soft micro-oxygenation.
the wine. Wood has the unique ability to
• At the end of crush, the collected • Top winemakers use various methods maintain wild yeasts, which can
juice is called free-run juice. Lower in and high-tech presses to gently press produce aromatic, complex and
tannins, it is 2/3 of the total juice from grapes without crushing the seeds. One profound wines.
the grapes. traditional technique is to use only the
weight of uncrushed berries on each
• The crush yields a mixture of liquid,
other to do the pressing.
skins and solids called must.
5 Malolactic fermentation (MLF): • “Natural wines” feature absolutely no
an optional method that influences fining, filtration or additives prior to
a wine’s style. bottling. Some winemakers feel this is
the best way to express terroir; others
• After fermentation has turned the grape
feel the complex microbiology of wine
sugars into alcohol, the wine is full of
makes this approach risky.
malic acid.
• Sometimes robust red wines are kept
• MLF converts this to softer, creamier
a year or two in bottle longer than
lactic acids, enhancing the wine’s
required by law to help the wines
roundness, texture and complexity.
integrate and round out before release.
tannins and makes the wine rounder,
• Typical for red and sparkling wines,
with a darker, more stable color.
full or partial MLF is used by many
winemakers for Chardonnay, Roussanne • Aging in new oak vats or barrels adds
and some other white grapes; most some wood tannins to the wine and aids
winemakers block MLF for Riesling, the development of phenolics.
Sauvignon Blanc and other white grapes
O
 ak Factors that Determine Flavor
to retain fresh, crisp acidity.
Profile:
• Oak used to make vats and barrels has
been predominantly French or American;
the French is fine-grained and the
American is coarse-grained. 8 B
 ottle Aging: the wine ages further
in bottle.
• Fine-grained oak imparts neutral,
cinnamon and vanilla aromas; coarse- • The great majority of all wines are
grained oak contributes overt vanilla, produced for immediate drinking, and
dill, butter, coconut and cedar aromas. most whites and rosés show their best
while still youthful.
• The interior is charred or toasted by fire.
• MLF is caused by bacteria either present • Some wines are designed to benefit
in older wineries or added soon after • The length of time that wood for barrels from bottle aging in optimal cellar
fermentation begins in newer wineries; is seasoned, or kept outdoors to dry, conditions.
the process is initiated by warmer and the degree of toast applied during
spring temperatures or by heated coopering impart distinct aroma and • During their slow evolution over years in
“malo rooms.” flavor profiles to the wine. bottle, fine wines lose bold, primary fruit
characters but gain tremendous depth
• Most winemakers initiate MLF after and complexity by acquiring secondary
alcoholic fermentation has completed. and tertiary aromas and flavors,
including forest floor, cigar box, and
6 Maturation: the wine ages in vat or leather for reds; caramel, nuts, marzipan
barrel to complete its aroma and and beeswax for whites.
flavor development. • When stored in optimal cellar conditions
• Wine is aged in large stainless steel or (50–55°F and 70–90% humidity), fine
concrete vats, large wood casks or small wines can age and evolve well for a few
oak barrels. years to several decades.
7 B
 ottling: preparing the wine for
• Aging in stainless steel helps the wine
release.
retain its fresh fruit aromas and lively,
bright acidity. • Normally, after barrel aging, there’s a
final blending (assemblage) in tank to
• Aging in large concrete or old wood
ensure uniformity in the finished wine.
vessels can soften the wines with a
process of micro-oxygenation. • Finished wines often undergo fining or
filtration to remove impurities. Protective
• Micro-oxygenation introduces minute
measures include adding SO2 to protect
amounts of oxygen, which helps soften
the wine and using sterilized bottles.
Making Sparkling Wine
Champagne Method (also Traditional
Method or Méthode Traditionelle)
Used to make Champagne and Cava
• After a standard still-wine vinification,
the wine is bottled.
Secondary
• A wine/sugar/yeast mixture called the Fermentation
liqueur de tirage is added and the bottle
is sealed. This feeds the yeast and Riddling
initiates a secondary fermentation.
• Key to the Champagne Method is this The
secondary fermentation, where the Sparkling Process
released CO2 cannot escape the sealed
bottle and makes the wine effervescent.
• After fermentation, the bottle is tilted
gradually, or riddled, over 9 months to
several years, to collect the dead yeast
cells. The bottle neck is frozen and the
cells are removed, or “disgorged.”
• Before the bottle is finally recorked,
the “dosage,” a wine and sugar syrup
Corking
mixture, is added to give the wine its
final style and sweetness, ranging from Bottle Necks Frozen to
Brut and Extra Dry to Sec, Demi-sec, etc. Disgorge Yeast Cells
Brut Nature is the driest Champagne
style, made with no dosage.
DosAGE
Charmat Method
Used to make Prosecco
• Developed by Eugene Charmat of Making Fortified Wine Cross Section of a Grape
Bordeaux in the early 20th century Port and Sherry are the best known
• This process is less expensive, faster examples of fortified wines.
Stalk: when used,
and less labor-intensive than the • During still wine vinification and before adds tannins
Champagne method; better suited to fermentation is complete, when the
ready-to-drink wines. Mesocarp:
desired amount of grape sugars have pulp adds
• After a standard still-wine vinification, converted to alcohol, the wine is sugar,
fortified with grape spirit. This halts fruit acids,
the wine is transferred to tank, where water and
effervescence is created by adding fermentation and produces a wine with proteins
yeast and sugar to initiate a second 15–22° alcohol.
Pips: add
fermentation. • For Ports, the wines from different bitter oils
• After a rapid fermentation, the vineyards are tasted and earmarked for
Endocarp
process is stopped by cooling the wine different Port types and aging; Vintage,
when it reaches a required level of Late Bottled Vintage and Ruby are aged Skin: adds
effervescence. in large vats, and aged Tawnies are tannins and
color
matured in small casks called pipes.
• The wine is clarified, a “dosage” is
added to adjust sweetness and the • For Sherries, there are two main types,
resulting sparkling wine is bottled. Finos and Olorosos, and many styles,
including Cream and PX. Sherries
• This process takes 30-60 days, while the are aged in a solera system, where
Champagne Method takes 9 months to numerous Sherries of different ages are
5 years. blended together.
22/3/2021 Proceso English.jpg

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The ABC of Torrontés: 10 keys to understand better the qualities of this variety.

01-24-2015 Alejandro Nesman, winemaker of Bodega Piattelli and an expert on the terroir of Cafayate,
answers ten questions about the particularities of this grape

"For me, making Torrontés is a great challenge, since it is a variety that few people really know and, much
less, the modern style that can be achieved with this grape," explains Alejandro Nesman, graduated as an
agronomist and current head of the area viticulture and oenology in the winery that Piattelli owns in
Cafayate.”

"To be able to achieve the recognition that one seeks with this grape, one must be permanently in search
of the most appropriate techniques and styles", defines the expert, who says he feels "very proud" to
elaborate Torrontés, "since it is our emblematic white variety and Cafayate is the flagship terroir ".

Therefore, no one better than him to answer ten key questions to learn more about this white strain that,
in recent years, has been conquering international markets, especially the United States.

1-Could you explain how the Torrontés arose and why is it said to be the only autochthonous variety in the
country?

-Today there is no doubt about its origin: The Torrontés DNA indicates that its origins would be the Creole
grape and the Muscat of Alexandria. The genetic crossing between these two strains occurred
spontaneously during the long colonial period. This crossing was possible because the vine is a kind of open
crossing. At first, the Torrontés lived mixed among other vines, until the wine growers began to notice
their differences and could spread it in isolation. The name of Torrontés Riojano was given for presenting
ampelographic similarities with the Torrontés de La Rioja in Spain, but organoleptically its wines do not
look like as our Torrontés.

2-What is the organoleptic difference between Torrontés Rioja, Mendoza and San Juan?

-The difference between the three of them is their quality and aromatic intensity. The Rioja is the most
intense in nose, the others produce more neutral wines.

3-What type of wines are achieved, in general, with Torrontés Rioja?

-The Torrontés Rioja is the one that counts with all the organoleptic characteristics to create wines of
international level. It is a variety that develops aromatic profiles from citrus to floral, has good acidity
which gives freshness and wines are delicate.

4-In your opinion, which is the best terroir in Argentina for the development of this strain and why?

- For me and with little doubt, Cafayate has the best Torrontés in Argentina. In Cafayate all the climatic
conditions are given so that the Torrontés is fully expressed.

5-Which areas do you consider that are not suitable for this variety?

-The areas that do not produce good quality of Torrontés are those where there is no thermal amplitude,
where the days and nights are hot and the areas whose soils are clayey or have difficulties in draining the
water. All these conditions cause the lost of aromatic and tasty qualities.
6-How does this variety go with wood?
-I am not in favor of using wood for Torrontés; the results are not good when we abuse with the use of
oak, its aromas tend to be dominated by the aromas of the wood. The best results are obtained with
American oak and used in small percentages within the blend, for example between 2 and 5 percent.

7- How was the Torrontés 20 or 30 years ago and what difference would you make with those that, in
general, are being developed today?

- At that time, Torrontés wines were excessively aromatic, very intense, even perfumed, but lacked
elegance and balance in mouth, especially because they had no acidity and were very bitter. There were
also many versions of sweet and doomed wines, which generated in the consumers the belief

that Torrontés is a sweet wine by definition. Today the Torrontés that is being produced has an intense
aromatic profile, but balanced with good acidity and without bitter tastes. Its aromas are those of the
white peach, the flowers of orange blossom and in mouth these balanced descriptors are repeated, with a
moderate acidity that generates juiciness and freshness when drinking it. –

8-Which are the varieties do you think you get the best white blends? –

The best varieties to make a blend with Torrontés are those that bring freshness and minerality, such as
Riesling or Sauvignon Blanc.

9-What are the suggested pairings to enjoy more of this variety?

-I love to pair it with Catalan food, like seafood and fish with strong flavors. Of course it is also perfect with
the typical empanadas salteñas and with all kinds of Asian foods.

10 -How do you project this strain in Argentina from here to the next ten years? - I hope that in the next
ten years the Torrontés will be recognized all over the world and reach the fame of Chardonnay, Sauvignon
Blanc or Pinot Grigio. Today in Argentina we are working to make this happen, that it is not just a fad and
that it becomes a classic and international wine.
 Malbec

04-17-2015 Juan Manuel González winemaker of the prestigious winery “Viña 1924 De Ángeles” answers
ten questions about the particularities of this grape.

Winemaker Juan Manuel González, from the prestigious “Viña 1924”, is one of the highest-ranked Malbec
in the country. This winemaker -who had experiences in companies of very different profiles, from
FeCoVita to Benegas, including Trivento- assures that what tempted him from the Viña 1924 project was a
challenge, starting from scratch and the possibility of working with grapes from such an anonymous
vineyard. González is a professional but, above all, passionate about this strain.
Therefore, no one better than him to answer ten key questions to learn more about this strain that, in
recent years, has consolidated as the great workhorse of Argentina in the world.

1-Where is the strain from and in what year did it begin to be cultivated in Argentina?
According to studies carried out, it is known today that Malbec is the result of the crossing between
Magdeleinenoir de Charantes and Prunelard. The place where it developed and became known was in
Cahors, in southern France. There are versions that say that it entered from Italy, but it is not very clear. In
Argentina it arrived in 1853 by the hand of Michel Pouget, ordered by the governor of Mendoza Pedro
Pascual Segura. Pouget created the Quinta Normal Agronómica in Mendoza, based on the homonym of
Santiago de Chile, created in 1840. Domingo Faustino Sarmiento had great influence on the development
of the project.

2- What organoleptic characteristics developed this strain?

The fruity profile is the main characteristic by which Malbec is recognized. This can range from fresh and
ripe red fruits to black fruits or jams. This has a lot to do with the temperature at which the vineyard is
exposed and the thermal amplitude during the period of maturity of the grape (at higher temperatures the
notes of jam appear). Another characteristic are the floral notes, where aromas of violets are usually
highlighted.
I consider that the main difference with its place of origin is elegance, beyond a certain aromatic or
gustatory note. Precisely this "drinkable" profile of the Argentine Malbec is the characteristic for which
today it has so many followers in the world.

3- At what level of quality is the Malbec of Chile? Do they have the potential to compete with Argentina?
Nowadays quality wines are produced all over the world, but we are talking about types of wines that have
few similarities and the Argentine Malbec has already gained its place in consumers who are looking for
wines with a good volume but at the same time drinkable and elegant.

4-In your opinion, which is the best terroir or microterroir in Argentina for the development of this strain
and why?
I consider that a lot of work is being done on the topic of identification of terroirs, and we can see that
there are notable differences between the different places where grows Malbec. I have my heart in
Vistalba, Luján de Cuyo, where it reaches great fruity expression and its polyphenolic maturity gives an
outstanding elegance.

5-What areas do you consider that are not so suitable for this variety?
It is a variety that adapts quite well to different places, but it needs good insolation and very good thermal
amplitude so that its polyphenolic profile can mature well. Surely low thermal amplitude areas are not the
best for Malbec.

6-Which are, in your opinion, the best grape varieties to accompany Malbec when making a blend?
One of the ways that Argentina found to show Malbec in the world was making blends with the best
known varieties such as Cabernet Sauvignon, Merlot, Syrah and that helped us a lot. I think that Cabernet
Sauvignon matches very well with Malbec, but the new blends with Cabernet Franc are giving more than
excellent results, where the combination of the fruity profile of Malbec, together with the spice notes of
the CabernetFranc, give wines of great complexity.

7-What storage potential does this strain have?

The potential is great. Today we can find wines from the 80s and older and they are very well and probably
earlier too, but I think they were not made with the intention of keeping them for so many years and they
still mature very well.
With the wines of today, in 20 or 30 years it will not be a coincidence to find great wines. It will be
something normal.

8-How does this variety pair with wood? What kind of barrel is best suited?
The relationship of Malbec with wood is very good, as long as it is not abused. I am one of those who have
the idea that they should be expressive wines of their varietal characteristics and wood should only
provide complexity. It is good to combine wood of different ages, since each one contributes in different
ways. Personally, the soft toasted and even medium are the ones I like the most to accompany the wine.
Anyway, I think it is possible to obtain wines of great quality and designed for the storage without the use
of wood.

9-What are the suggested combinations with food to enjoy more of this variety?
There are many styles of Malbec, from light and fresh to the structured and mature, with a wide range in
the middle, so the possibility of pairings is broad. From a table of cold meats to red meats or pastas with
tomato-based sauces, all are good companies for Malbec. Here I allow myself to add that always a good
wine will be easy to pair.

10-How do you project this strain in Argentina from here to the next 10 years?
We still have a lot of work to do to become more known in the world as quality wine producers. Malbec
became the wine that represents us and it is our task that all this is not lost. Undoubtedly I think the future
will be fabulous.
The ABC of Cabernet Sauvignon: 10 keys to fully understand the qualities of this variety 04-12-2014
Rogelio Rabino, oenologist from Bodega Kaiken, answers ten questions about the particularities of this
grape increasingly chosen for the high range.
Rogelio Rabino is part of the winemaking department led by Aurelio Montes (h) in Kaiken, a winery located
in Vistalba and aimed at producing high-end wines. Prior to his arrival at Kaiken, Rabino worked for seven
years as chief winemaker at Finca Sophenia. In addition, he served as professor of the subject
Enotechnology. Therefore, nobody better than him to respond to Wines & Wineries iProfesional ten key
questions to learn more about this ink variety that, historically, is among the most consumed by Argentines.
-Where is the strain from and in what year did it begin to be cultivated in Argentina?
- This strain, despite its outstanding presence, is a relatively new variety, the product of a cross between
Cabernet Franc and Sauvignon Blanc that occurred in Bordeaux, France. In our country was introduced in
the mid-nineteenth century with a large growth in area planted in recent years.
- What organoleptic characteristics developed, in general terms, this strain in the country and that
differentiate them from the characteristics of their region of origin?
-The Cabernet Sauvignon expresses all its typicity in any latitude and altitude of different viticultural zones.
It is a strain that has a high level of adaptation to different terroirs in which it is implanted. Particularly, the
Argentine Cabernets stand out and differ by the black fruit with spices, in addition to their firm character
given by their tannins.
In my experience, I like to harvest a part of the early grape to look for freshness, eucalyptus and natural
acidity. The work in the winery is minimal so as not to extract green tannins. Then, the rest of the grapes
(80%) I harvest at its right maturity, with a high concentration of fruit and good ripeness of tannins.
-What is your understanding, the best terroir in Argentina for the development of this strain and why?
-I think there are two well-defined regions in which the Cabernet adapted very well and allows you to get
the best out of this strain. One of them is Vistalba, where the oldest Cabernets have their roots in the alluvial
stone of the Mendoza River that allows to elaborate deep, fruity wines with mineral notes. The other is the
Uco Valley, especially in Vista Flores-Gualtallary, with poor soils with low water retention and a large
amount of surface stones. The wines are fresh, spicy with notes of menthol and eucalyptus and a natural
acidity that enhances its aging.
-What areas, by type of soil or climate, do you consider that are NOT so suitable for this variety?
-The Cabernet Sauvignon does not accept heavy soils with great water retention, since this produces dilution
and aromas and green tannins due to excessive vigour.
- How was the style of the Cabernet Sauvignon of 20 or 30 years ago and what is the style that prevails
today?
- I believe that before they were very strong wines, with well-marked tannins, which produced that the
consumer moved away a little of the variety. Today, however, wines are kinder and easier to drink, with a
tendency to freshness.
-An excess of pyramid notes is a synonym of typicity or the result of mishandling in the vineyard?
-The notes of pyrazines are present in vigorous strains, in green grapes and bunches that are in very dense
canopies. This character diminishes with the maturity of the grape and with the exposure of the bunch to the
sun. The aroma of "green pepper", when it is in excess, becomes a defect for consumers.
-To what other varieties do you consider that the best blends are achieved?
-I consider that with Malbec and Merlot they achieve a perfect assemblage.
-What storage potential does this strain have when it is elaborated with an oenological criterion so that it
evolves through the years?
-The Cabernet's aging potential is excellent due to its tannic structure, which gives it the essence for aging.
-How does this variety take with wood? What kind of barrel is best suited, from your perspective?
-The wood is a great companion that serves to tame its firm tannins. There is not a single type of barrel that
suits the strain. I think that for our style of wines, French barrels of 225 liters of extra fine grain and toasted
light are very good.
-What are the suggested combinations to enjoy more of this variety?
-It will depend on the Cabernet style. For simple wines, chicken and lean meats work well. For more
structured wines, lamb meat is a very good option. For my taste, the Cabernet also pairs well with cheeses,
especially blue and brie.
The ABC of Tannat: 10 keys to better understand the qualities of this variety
01-26-2015 Mariano Quiroga Adamo, oenologist from El Porvenir winery in Cafayate, answers ten
questions about the particularities of this grape

" Tannat, I call him “my spoiled son”, this is how oenologist Mariano Quiroga Adamo defines his
relationship with this variety with which he is so committed that he even bears the name of the tattooed
strain on his arm.
"It is a variety that has to be taken care of and protected much more than others, it has its tricks and that is
why I am passionate and I have it engraved on my skin", emphasizes one of the referents of the new wave of
professionals in the wine industry, who currently works as a winemaker in El Porvenir de Cafayate.
Therefore, no one better than him to answer ten key questions to learn more about this strain that has long
ceased to be a rarity and that increasingly generates more followers.
-Where is the strain from and in what year did it begin to be cultivated in Argentina?
-It is a variety native to the southwest of France, from which red wine, rosé wine or white wine (Blanc de
Noirs) is obtained. This strain of rounded leaves little known in Europe, from the region of French Madirn,
almost Pyrenean, we pretend that it is the emblematic red variety of the Valley of Cafayate. Obviously we
compete hand in hand with Uruguay. Jáuregui, known by the nickname of Lorda, came to Entre Ríos in
1840, it was precisely in those Argentine lands where the Tannat was grown for the first time in America,
from nine stakes that were given to him by a brother, foreman of a vineyard in the Pyrenees. The variety was
known in the area with the name of Lorda in honor of its introducer in this land.
- What organoleptic characteristics developed, in general terms, this strain in the country and what
differences do you find with the French Tannat?
-In each region, this variety offers different wines because the soil, the climate, the people make the Tannat
different. The Argentine Tannat usually present descriptors such as red fruits, as raspberries, prunes,
eucalyptus and musk (animal note) and particularly in the Valley of Cafayate are added the notes of nuts
such as fig, menthol and the spicy characteristic of the Valley. Madirán, in the southwest of France, was an
area very affected by phylloxera in 1870, which is why they produce wines from blends with other varieties
such as Cabernet Sauvignon, Cabernet Franc, although in recent years some well-known producers such as
ChateauMontus vinified it in varietal form and they give a very attractive tannat.

What important differences would you highlight regarding the Tannat of Uruguay?
-In Uruguay it has a lot of tannic concentration and it needs time to mature in the plant. I think the most
marked difference is the sensation of astringency that the Uruguayan Tannat can present, which we cannot
find here. On the contrary, in our country they are juicier and meaty. The Tannat of Argentina and especially
those of the Valley of Cafayate, can be drunk in the same year that they were harvested, it is not necessary
the guard to be able to enjoy them. We at the El Porvenir winery in Cafayate made two lines of 100%
Tannat: one without wood, with a lot of fresh fruit and to be consumed during the year; and the other line
that does have a time in wood, achieving a wine with much more structure.
-What is your understanding, the best terroir in Argentina for the development of this strain and why?
-I believe that Tannat found its place in the Cafayate Valley, mainly because of the terroir we have: it is a
desert valley, with scarce annual rainfall (120 to 150 mm), located at 1,650 masl, which makes the thermal
amplitude between day and night is very important (up to 20 degrees). In addition to poor soils,
mainly sandy loam. All this makes the maturity is slow and complete, both chemical and polyphenolic.
-What areas, by type of soil or climate, do you consider that are not so suitable for this variety?
-The Tannat does not accept heavy soils with high water retention, since this produces dilution and aromas
and green tannins due to excessive vigour. The climate is also very important, the amount of rainfall at times
not ripe for their maturity can cause the appearance of botrytis (rot) in the cluster, since it is small and tight.
-What are, in your opinion, the best grape varieties to accompany the Tannat when it comes to making a
blend?
-I consider that Malbec achieves a very good marriage. The Tannat contributes its structure and the Malbec
offers juiciness and aromatically has a very complete profile.
-What storage potential does this strain have when it is elaborated with an oenological criterion so that it
evolves through the years?
-The potential aged of Tannat is excellent due to its polyphenolic concentration, tannins and anthocyanin,
structure and colour for the future.
-How does this variety take with wood?
- I like the wood to be a complement to this variety. It serves to tame its tannic charge and stabilize the
incredible amount of colour it has. That's why I ferment almost all the Tannat in French oak barrels and then
they go into 225 French oak barrels, medium roasted or unroasted, of extra fine grain.
-What are the suggested combinations to enjoy more of this variety?
-It will depend on the style and profile of the Tannat, but in general it is ideal to accompany roast beef
meats, game meats, pasta with strong sauces and stews with a lot of cooking.
-How do you project this strain in Argentina from here to the next 10 years?
-I believe that, due to the distinctive characteristics of this varietal, I estimate a moderate growth, both in
production and consumption. As more people know about the delicious Tannat, surely consumers will
immediately adopt it among their favourite wines, but the work of communicating it is very important.