Limestone Hill Malbec

Pyros Wines is a terroir-driven project created with the aim of positioning the Pedernal Valley at the top of Argentinean viticulture, through its distinctive soils and high altitudes. The diverse terroir and natural beauty were inspirations to Mijndert Pon, the founder of Bodegas Salentein and Bodegas Callia. His vision to showcase the exceptional fruit grown in the Pedernal Valley led to the creation of the region’s first wine brand, Pyros. Globally, the winery is leading the promotion of this singular valley with its experimental and micro vinification plantings, distinctive soils, and high altitudes. Their goal is to position the Pedernal at the top of Argentinean viticulture. Propelling these efforts is Pyros winemaker, Paula González, who is leading the experimental and research efforts at the winery.

The Pedernal Valley has extremely high altitudes, with an average 4,600ft a.s.l. and is bordered by the “Cordillera Oriental” mountain range and the Andes. The cool, desert climate and high altitudes result in hugely varied temperature ranges, ensuring thick skin development and a prolonged ripening period. The 4ha Limestone Hill plot, planted along the slope of the Pedernal Hill, is one of the most exceptional vineyard plots in the valley. The soil is composed of limestone rocks and fine materials such as sand, silt, and clay, which, along with the cool, continental climate, produces elegant Malbecs with incredible minerality, marked balance, pronounced tannin structure.

Grapes are hand-harvested the first week of April in small 18kg boxes at night or at sunrise to avoid oxidation and to preserve primary aromas. Grapes are destemmed and placed in a combination of stainless steel and oak barrels for cold maceration at 50°F for 72 hours. Fermentation begins spontaneously with indigenous yeasts. Then, selected yeasts are inoculated, keeping the fermentation temperature between 65-75°F. Fermentation follows for 15 days with both inoculated and native yeasts, followed by additional maceration for 10 days. Aged in 1, 2 and 3-year-old oak barrels (50% French & 50% American) for 12 months. Oak treatment is decided according to the vintage characteristics. No clarification is practiced in order to preserve the wine’s natural qualities. Aged for an addition 12 months in bottle.

Intense aromas of red fruits, wild herbs, and floral notes. Fine silky tannins, refreshing acidity, and minerality. A refined Malbec with a long and lingering finish.