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.’ 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.
The grapes for the Pyros Chardonnay come from a vineyard situated at 1,300 metres above sea level in the Pedernal Valley, set within a wild and untouched terroir. During ripening, average daily temperatures fluctuated between 15°C and 20°C, with a diurnal range of 20°C. Annual rainfall totalled 150mm, supplemented by winter snowfall. Meltwater and rainwater provide drip irrigation. The alluvial soils comprise angular gravels of varying sizes and compositions, but predominantly calcareous stones and Pedernal flint, interspersed with finer sand, silt, and clay layers. These poor soils, low in organic matter, provide optimal water retention and distribution, alongside excellent drainage and minimal compaction.
The hand-harvested grapes were gently pressed on arrival at the winery. The must underwent static, oxidative decantation at 8°C, without sulphur dioxide addition until bottling. After 24 hours, the must was transferred to small stainless-steel tanks for wild yeast fermentation. 25% of the volume was racked into second-, third-, and fourth-use French oak barrels to create blending components. Fermentation lasted for 25 days at temperatures of 16-18°C. The wine then remained on its lees, with the barrel-fermented portion undergoing malolactic conversion and ageing in barrel for six months. Total ageing comprised six months in barrel and stainless-steel tanks, followed by three months in bottle.
The Pyros is a cool-climate Chardonnay with notes of peach and pear with delicate floral overtones of jasmine and white blossoms. Vibrant and fresh, with a light, creamy minerality adding a delicious complexity.
