Country: Argentina  Region: Mendoza   Category: Red Wine  Color:  Red  Varietal: Malbec and blends PRODUCERAltos Las Hormigas is based in Luján de Cuyo, the first officiallyrecognised appellation in Mendoza and one of the region'spremium vine growing areas. The estate is known as a Malbecspecialist with a reputation as one of the country's top fiveproducers of this particular variety. Alberto Antonini and fellowTuscan, Antonio Morescalchi, were so impressed with thevineyards in the area around Mendoza, following their first trip toArgentina in 1995, that they persuaded a few friends to join withthem in buying this estate. The estate covers 88 hectares with 56in production.VINEYARDSThis new wine is a blend of the three traditional Mendoza grapes,widely planted and blended before varietally labelled winescame into fashion. While Malbec and Bonarda continue to be thetwo most planted varieties in Mendoza, Semillon has fallen out offavour, with only 728 hectares left in 2017. In spite of this,winemaker Alberto Antonini believes Semillon is the most suitablewhite varietal for Mendoza, as it retains its natural acidity in thedry, sunny climate. The blend is both an interpretation of a classicMendoza blend, as well as a nod to his native Tuscany, whereChianti was often made using a small amount of white grapes inthe blend.Grapes for this wine come mainly from vineyards in Luján de Cuyo,with a small percentage coming from Medrano. The region has asemi-desert climate with hot days and cool nights. Soils in Luján deCuyo have good water drainage and a fine silt-sandy texture. Insoils such as these, vines put down deep roots, helping them resistheat waves, which are common during the summer in Mendoza.All work done in the vineyard was conducted according tobiodynamic principles.VINIFICATIONThe Malbec, Bonarda and Semillon grapes were harvested byhand and a careful, double sorting process took place beforefermentation. The Malbec and Semillon grapes were co fermented, while the Bonarda was vinified separately before thefinal blend. Fermentation was carried out in separate stainless steel tanks at a temperature between 24-28°C for 10 days. Onlyindigenous yeasts were used. Each tank was tasted three times aday to determine what was needed. The wine was then aged fornine months in concrete vats to add roundness to the blend. Nooak was used.TASTING NOTESThis wine has a bright and attractive ruby colour. On the nose,aromas of red fruits and spices prevail, but there are also subtlecitrus notes, like fresh tangerine rind. The palate is round with a silkytexture. The finish is long and linear with refreshing acidity.