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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