Bodegas Salentein Pedernal Valley Signos Chardonnay showcases refined aromas of white peach complemented by subtle tropical nuances. On the palate, this wine delivers a fresh, linear acidity that balances generous fruit expression, culminating in a textured and enduring finish. The elegance and complexity make it an excellent choice for Chardonnay fans.

About the Producer

Bodegas Salentein is nestled in the picturesque Uco Valley just south of Mendoza. In 1996, Dutch entrepreneur Mijndert Pon purchased the estate in what initially seemed to be a rocky desert. He ambitiously embarked on planting vineyards at high altitudes with the aim of producing ‘wines like no other.’ A year later, construction of the magnificent cross-shaped winery began. The four wings of the landmark winery each ferment the wines before gravity transfers it to the underground cellars. The high-altitude vines are planted at an elevation of between 1,050 and 1,600 metres, against the breathtaking backdrop of the Andes Mountains. At this altitude, the vines benefit from optimal diurnal temperature differences and a diverse terroir in which they flourish. Today, Bodegas Salentein is one of the most admired Argentine wineries - not just in the Uco Valley, but in the world. Their focus is producing terroir-driven wines which express the essence of the Uco Valley, and they do so with great purity and finesse.

Vineyard and Winery

The grapes come from an associated producer whose vineyard, established in 2001, sits at 1,300 metres above sea level in the Pedernal Valley, nestled within a unique, untouched, and wild terroir. During ripening, average maximum daily temperatures range from 28°C in January to 24°C in April. Diurnal temperature variations of between 18°C and 20°C retain natural balancing acidity in the grapes. The area receives 150mm of annual rainfall, supplemented by winter snowfall. Boreholes, drawing from an aquifer fed by Andean snowmelt and rainfall, provide water for irrigation. The vineyard's alluvial soils comprise angular gravels of varying sizes and compositions, including flint, interspersed with finer layers of sand, silt, and clay. These soils, low in organic matter, offer good water retention and distribution, as well as excellent drainage and minimal compaction. The 4,000 vines per hectare are trained on high trellises using Franco pruning and derive from selections of old local vine material.

The grapes were gently pressed, and the must underwent static settling for 24 hours. Fermentation took place in stainless-steel tanks with selected yeasts; once completed, the wine remained in contact with the fine lees and was stirred weekly to enhance balance and texture. 20% of the volume was aged in contact with untoasted American and French oak for a period of six months, adding further complexity, before being gently filtered and bottled.