Indulge in the rich, full-bodied Alamos Malbec, a celebrated Argentinian red wine crafted from grapes grown high in the Andes Mountains. This balanced and flavourful wine is perfect for any occasion, offering a delightful taste experience.
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Red Wine
Red Wine
Alamon N°1 Most Awarded Malbec
Wine of Argentina
The Wines of the Mountain
Alamos Malbec displays hints of dark cherry and blackberry, with a long and lingering finish. This balanced and full-flavored wine is excellent with grilled meats and vegetables.
The Alamos vineyards of Mendoza, Argentina lie in the foothills of the Andes Mountains. Alamos wines are born of the intense mountain sunlight and pure snowmelt water of the Andes, and embody the richness of this rugged, remote region. Cultivated by the Catena family for over 100 years, Mendoza's vineyards are among the highest in the world.
Green Dot
Allergy Advice
Contains Sulphites
Produced by:
Alamos,
INV D-70600,
Mendoza,
Argentina.
by:
W1743,
CH2 4LF,
UK.
Serving suggestion: This balanced and full-flavored wine is excellent with grilled meats and vegetables
Country of origin: Argentina
Product of Argentina
Bottle
Alcohol by volume: 13.5%
Serving suggestion: Alamos Malbec displays hints of dark cherry and blackberry, with a long and lingering finish
Alcoholic content: 10.1 units
Agent: Bibendum
Grape variety: Malbec
Producer: Bodegas Esmeralda S.A.
Type of closure: Screwcap
Storage instructions: This wine is ideal for drinking now but can be kept for up to 4 years
History: Alamos crafts quality wines from Argentina, offering the best of Mendoza high altiutude vineyards at an incredible value. Grown at the foothills of the Andes Mountains where intense sunlight, cool evening temperatures and mineral rich irrigation from snowmelt translate to rich wines.
Regional information: Tucked under the massive shoulders of the andes in west central argentina, the province of mendoza wines is forged in high altitude desert vineyards irrigated by mineral-rich snowmelt from glaciers.
Vinification: The Grapes for our malbec were handpicked, destemmed and crushed. Prior to fermentation the must was cold soaked for three days. Fermentation occurred in upright, conical tanks for one week at 85F with several pump-over to extract color and flavor.
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