Experience intense aromas of blackberries, red fruits, and floral notes, followed by well-integrated oak, spice, and hints of pepper in Bodega Colomé's Salta Malbec. Its bold tannins and bright acidity bring complexity and body, making it perfect for enjoying with food. This red is an ideal choice for anyone looking for a full-bodied and flavourful Malbec. 

Elegance and power in a glass. Intensely coloured with great concentration of flavour, this is the effect of very high altitude vineyards and greater sun exposure on the grapes.

About the Producer

Bodega Colomé was established in 1831 and is the oldest working winery in Argentina with one of the world’s highest vineyards. The winery is in the far north of Argentina in the Upper Calchaquí Valley and is thought to have been founded by the Spanish Governor of Salta, Nicolás Severo de Isasmendi y Echalar. In 1854 his daughter, Ascensión, brought the first pre-phylloxera Malbec and Cabernet Sauvignon vines to Bodega Colomé. Three vineyards (with an area of four hectares each) were planted in the same year, the fruit from which is still used to make wines. Today, the winery has 140 hectares of biodynamically run vineyard planted at altitudes of between 1,750 and 3,111 metres above sea level.

Vineyard and Winery

Four estate vineyards are blended to achieve the finest expression of Malbec. As the backbone of the blend, Colomé vineyard (60%) surrounds the winery at 2300 metres and lends complexity and weight. El Arenal vineyard (25%) at 2600 metres gives elegance and freshness to the blend. La Brava vineyard (5%) sits at 1700 metres and yields intense ripe fruit. Altura Máxima vineyard (10%) at 3111 metres and one of the highest vineyards in the world, gives floral and mineral notes with fine grain tannins to the assemblage. Higher altitudes offer much more sun, much less UV protection and produce a thicker skinned grape that delivers a more robust taste with fresh acidity to support it.

The Malbec grapes were picked by hand between March and April. Once at the winery, they were cold macerated at 8°C for four days and then fermented using indigenous yeasts in stainless steel tanks. Fermentation was kept at 24°C with twice daily, gentle pump overs with an extended maceration period of 30 days. Malolactic conversion occurred in tank. The wine was then aged for 15 months in 225 and 500 litre French oak barrels, 15% of which were new.