Presentation on theme: "TintoNegro, meaning black wine in Spanish, is meant to celebrate the essence of Malbec in Mendoza. Known for its dark, blackish color Malbec is definitely."— Presentation transcript:
TintoNegro, meaning black wine in Spanish, is meant to celebrate the essence of Malbec in Mendoza. Known for its dark, blackish color Malbec is definitely a Tinto Negro. TintoNegro wines are meant to reflect the heart and soul of Malbec in Mendoza. The portfolio explores the terroirs of Mendoza where Malbec does best, gradually isolating unique vineyard sites and winemaking techniques which can showcase the heights of concentration and complexity to which Malbec can aspire.
TintoNegro was born of the long time friendship and professional collaboration of Alejandro Sejanovich and Jeff Mausbach, colleagues at Bodega Catena Zapata for almost 15 years. As Wine Education Director for Catena, Jeff travelled the world preaching the gospel of the unique character of high altitude Malbec from Mendoza, explaining the character and expression of its many different terroirs. As Vineyard Director at Catena, Alejandro had extensive, first hand experience growing Malbec in all of these terroirs, from the fruit driven, easy drinking style of Lujan de Cuyo to the concentrated, complex profile La Consulta. His intimate knowledge of the top vineyards in each region means TintoNegro wines are made from only the best fruit each area has to offer. Jeff Mausbach Alejandro Sejanovich
Sourced from Mendozas Primera Zona of Maipu and Lujan de Cuyo the Mendoza blend is meant to showcase the exceptional value and approachable profile of Malbec. The wines soft, drinkable style is accompanied by light oak aging for additional complexity.
The Primera Zona of the Lujan de Cuyo and Maipu areas are located 10 miles to the south, southwest of the city of Mendoza. Altitudes range from 2,600 to 3,300 elevation. Average tempratures during the important ripening months of March and April average 68° F. To the east of this Upper Mendoza River Valley are the Cuchillas de Lunlunta, a group of lower hills that block cool air coming off the mountains to produce very cold nights. Average thermal amplitudes during March and April are 25° F. These cold nights help to retain bright, natural acidity in the wines. These temperature profiles produce Malbecs with rich plum flavors and notes of sweet spice.
Lujan de Cuyo and Maipu have a deep soil profile with a clay – loam texture. This alluvial valley has some of the heavier soils in Mendoza with higher levels of water retention than most other areas in Mendoza. As a result irrigation regimes, often managed with the furrow, surface method, are administered every 14 days or so. This soil profile produces Malbec wines with an opulent, soft texture and ripe, sweet tannins.
In order to showcase the soft, supple texture of Malbec the TintoNegro Mendoza Malbec is vinified using low temperature, early extraction techniques. Since the drier, astringent seed tannins are more extractable with higher alcohol levels, the TintoNegro Mendoza Malbec is made with agressive cap management and extraction during the first 5 - 7 days of fermentation. An average of 2 delestages and three pumping overs are performed each day. This ensures maximum polyophenolic extraction, while avoidng extraction of the dry, astringent seed tannins. The final 5 – 7 days of fermentation are managed with soft, gentle pumping overs.
Sourced from Mendozas high altitude Uco Valley, this blend is meant to showcase the cool climate style of Malbec. Intense floral aromatics, dark fruit flavors, rich texture and a bright, fresh finish – cool climate Malbec. The wine is aged for 9 months in French oak, 10% new.
The Uco Valley is located 30 miles to the south, southwest of the city of Mendoza. Altitudes range from 3,700 to 5,000 elevation. Average temperatures during the important ripening months of March and April average 64° F to 58° F, depending on the area.. The high altitude location of the Uco Valley means very cold, mountain nights. Average night time lows during March and April reach 48° F. These cold nights help to retain bright, natural acidity in the wines. These temperature profiles produce Malbecs with dark balckberry and black cherry flavors and intense floral aromatics
The Uco Valley has a shallow soil profile with a sandy – silt texture. These very light soils offer excellent drainage. As a result irrigation regimes, often managed with the drip method, are administered every 7 days or so. The area also has 10 – 30% surface stones which are rich in calcium carbonate. This soil profile produces Malbec wines with a concentrated yet racy texture and a stony minerality on the finish.
In order to showcase the cool climate profile of Malbec, the TintoNegro Uco Valley Reserve is vinified using extensive cold macerations. The Malbec fruit for the Uco Valley Reserve is cold macerated for up to 8 days at 46° F. Extensive cap management is performed during this time, before fermentation begins, in order to extract maximum aromatic precursors and retain the fruits flinty minerality. Fermentation temperatures are kept low, with maximums of 78° F, in order to showcase the racy texture of cool climate Malbec. The wine is racked off the skins to finish alcoholic fermentation in barrel in order to heighten oak integration.
Malbec has a wonderful affinity for co-fermentation – vinifying with small amounts of Cabernet Franc and Petit Verdot lends additional intensity and structure. Cabernet Franc adds complexity to Malbecs floral character while Petit Verdot lends finely grained tannins. The wine is aged for 12 months in French oak, 30% new.
Malbecs aromatic profile is dominated by Carotenoids, which are responsible its the dark fruit and floral aromas. Cabernet Francs aromatic profile is dominated by pyrazines, which are responsible for the cassis fruit and spicy aromas. Co-fermenting these two varietals together increases the wines aromatic intensity and complexity
Malbec has a tannic profile dominated by tannins which are polymerized with polysaccharides (unfermentable sugars) and anthocyanins (color molecules), imparting the signature soft, supple texture. Very ripe Petit Verdot, on the other hand, has tannins which are polymerized with proteins, for finely grained structure. The co- fermentation of these two varietals produces a soft, supple texture with excellent structure.