A LOOK AT ARGENTINE WINE BLENDING FOR THE

EUROPEAN MARKET AND CONSUMER POSSIBILITIES

Cristina Pandolfi

Amsterdam, December 3rd 2019

7 th Vineyards surface

5 th Wine producer

10 th Wine exports in volume

9 th Wine exports in euros

9 th Wine consumption

Source: OIV – State Vitiviniculture – April 2019 – Data 2018

VINEYARDS SURFACE: 218,233 ha

WINE PRODUCTION: 1,301,947,200 litres in 2019

WINE EXPORTS in volume: 275,357,400 litres

WINE EXPORTS in value: U$S 821,129,000

BULK WINE EXPORTS in volume: 88,838,600 litres

BULK WINE EXPORTS in value: U$S 67,077,000

WINE CONSUMPTION: 18.9 litres per capita per year

Source: Instituto Nacional de Vitivinicultura 2018

Because Malbec occupies the largest area, it is also

frequent and overriding in many of the blend wines

Examples main blends ordered by exported volume

Malbec – Syrah

Syrah - Malbec

Bonarda – Malbec

Malbec – Cabernet Sauvignon

Merlot - Malbec

Cabernet Sauvignon - Malbec

Malbec - Cabernet Sauvignon - Merlot

Malbec - Bonarda

Cabernet Sauvignon - Syrah

Bonarda – Syrah

Tempranillo – Malbec

and infinite combinationsSource: Instituto Nacional de Vitivinicultura- 2018

Are the big challenge

The industry is working to increase their consumption

Examples of main blends ordered by exported volume

Torrontés – Chardonnay

Chardonnay – Chenin

Chardonnay – Torrontés

Sauvignon – Semillón

Chenin – Chardonnay

Sauvignon – Chardonnay

Torrontés – Pinot Gris

Chardonnay – Sauvignon

and many others

Source: Instituto Nacional de Vitivinicultura- 2018

ProMendoza logistics hub in AntwerpPhoto: ProMendoza

Source: Instituto Nacional de Vitivinicultura*January to October 2019

Source: Instituto Nacional de Vitivinicultura

*January to October 2019

Wide range of wine regions

Many different terroirs

Large number of vine varieties and clones

Different vintages, harvest times and

winemaking processes

Blend of wines or grape co-fermentation

MOST POPULAR GRAPE: MALBEC - 42,999 ha

MANY OTHER varieties of international demand:

Source: Instituto Nacional de Vitivinicultura 2018

RED VARITIES

• Bonarda 18,518 ha

• Cabernet Sauvignon 14,666 ha

• Syrah 12,246 ha

• Tempranillo 5,691 ha

• Merlot 5,306 ha

• Pinot Negro 2,036 ha

• Sangiovese 1,515 ha

• Ancellotta 1,793 ha

• Cabernet Franc 1,146 ha

• Petit Verdot 652 ha

• Others: Barbera, Aglianico, Marselan, Nebbiolo, etc

WHITE VARIETIES

• Pedro Giménez 10,249 ha

• Torrontés Riojano 7,920 ha

• Chardonnay 6,043 ha

• Chenin 1,886 ha

• Sauvignon Blanc 2,027 ha

• Ugni Blanc 1,413 ha

• Others: Semillón, Sauvignonasse,

Semillón, Viognier, Riesling,

Petit Manseng, Marsanne, etc

Spain

South Africa

United Kingdom

United States of America

Canada

Russia

Germany

Source: Instituto Nacional de Vitivinicultura - 2018

United Kingdom

Denmark

Sweden

Belgium

Netherlands

France

Italy

Germany

Spain

Total number of countries: 39

Vineyards surface: 153,029 ha - 2018

Wine production: 10,228,291 hl - 2019

Malbec: 60 % - San José – Uco Valley

Bonarda: 40 % - Cordón del Plata – Uco Valley

Source: Map: Catania – Avagnina - INTAUco Valley

Average annual temperature: 14.2°C. Wide

thermal amplitude

Good colour

Delicate fruity aroma: Fresh red and white fruit

Complexity

Very good acidity

Freshness

Good tannins

Photo: Bodega Meli

Vineyard location: San José, Tupungato, Uco Valley

Soil: Stony

Altitude: 1,200 metres above sea level

Age of vineyard: 10 years

Vines are trained in simple Guyot on low espalier

Planting density: 5,000 plants per hectare

Harvest yield: 90 quintals per hectare

Drip irrigation

Partial cluster thinning and sprouting

Defoliation of basal leaves on west side

Photo: Bodega Meli

Wine making:

Manual harvesting

Vatting in concrete vessel with epoxy coating

Correction of acidity

Addition of wood chips (Fr+Am MT)

No addition of enzymes or tannin

Fermentation: 20 days of classic fermentation at temperatures of 20-25°C

No bleeding or délestage

Post-fermentation maceration during 7 days

Complete malolactic fermentation

Location: Cordón del Plata, Tupungato, Uco Valley

Soil: Sandy

Altitude: 950 metres above sea level

Age of vineyard: 20 years

Vines are trained in simple Guyot on low espalier

Planting density: 4,500 plants per hectare

Harvest yield: 135 quintals per hectare

Drip irrigation

Cluster thinning: No

Defoliation of basal leaves on west side

Wine making:

Mechanical harvesting of grape

Vatting in concrete vessel with epoxy coating

Correction of acidity

No addition of enzymes or tannin

Fermentation: 7 days of classic fermentation

at temperatures of 20 to 25°C

No bleedings or délestage

No post- fermentation maceration

Complete malolactic fermentation

Malbec: 70 % - Perdriel, Luján de Cuyo

Cabernet Sauvignon: 30 % - Ugarteche, Luján de Cuyo

Source Map: Catania – Avagnina - INTA

Average annual temperature: 15°C

Wines well bodied with good structure and large

volume in mouth

Deeply coloured with firm tannins

Very fruity: ripe fruit and marmalade. Spicy notes

Good acidity producing balanced and fresh wines

Location: Perdriel, Luján de Cuyo

Soil: Stony

Altitude: 950 metres above sea level

Age of vineyard: 19 years

High trellis conduction system of vines

Hail protection net

Planting density: 6,800 plants per hectare

Harvest yield: 120 quintals per hectare

Drip irrigation

Cluster thinning: No

Defoliation of basal leaves on west side

Wine making

Manual harvesting of grapes

Soft stripping and vatting in stainless steel tanks

Pre-fermentation maceration during 24 - 48 hours at 13°C

Seeding selected yeasts

Correction of acidity

Pectolytic enzymes at time of vatting. No addition of tannin

Fermentation: 15 days at temperatures of 25-28°C

2-3 daily pumpovers to reach the intended extraction

Post-fermentation maceration during 4 days

No bleedings

Spontaneous / natural malolactic fermentation

Devatting and sulphur dioxide correction

Vineyard location: Ugarteche, Luján de Cuyo

Soil: Stony

Altitude: 930 metres above sea level

Age of vineyard: 14 years

Vines are driving in high espalier and cordon

Planting density: 6,500 plants/ha

Harvest yield:110-130 quintals per hectare

Drip irrigation

Cluster thinning: No

No defoliation

Wine making:

Manual harvesting of grapes

Soft stripping and vatting in stainless steel tanks

Seeding selected yeasts

Correction of acidity

Pectolytic enzymes at time of vatting.

Fermentation: 15 days at temperatures of 25-28°C

1- 2 daily pumpovers to reach the intended extraction

No bleeding

Post- fermentation maceration during 3-4 days

Addition of French wood block during 60 days

Spontaneous / natural malolactic fermentation

Devatting and sulphur dioxide correction

Bodega Héctor Meli, Tupungato, Mendoza

Bodega SinFin, Maipú, Mendoza

CFI Consejo Federal de Inversiones, particularly Ms Maria Victoria Barzola

WBWE, in particular Mrs Otilia Romero de Condés and Mr Javier Escobar for inviting me to participate