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  • How To Age Wines
  • Wine Temperature
  • Adequate Glass
  • Ageing Potential


Age worthy wines need time to reach their plenitude. Wine is a live substance which develops sublime transformations during its stay in the bottle.

Sheltered from oxygen, the aromas and flavours coming from the grapes integrate with those resulting from its elaboration and those provided by the wood when it is bred in oak barrels.

To keep and develop completely its qualities wine needs:

- An enviroment protected from light 
- Controlled temperature round 15°C
- 70% humidity average
- Ventilation to avoid fungus formation.

During ageing process wine matures, becomes kind and complex, with all its components handsomely integrated.

Wine temperature has a great influence on our olfactory and tasting impressions for according to their level its aromas and flavours may be exalted or neutralized.

Suggested temperature levels for serving wine:

Light white and sparkling wines
Rosé and white with oak wines
Fortified and natural sweet wines
Light red wines
Red tannic wines
Ageing red wines

8 - 10º C
10 - 12º C
10 - 14º C
14 - 16º C
16 - 18° C
18º C


The sensory pleasure wine cause is far greater when drunk from an adequate glass.

  • It is recommendable to use plain fine crystal glasses, which make the shades and reflections of wine perfectly visible.
  • To appreciate its aroma, the glass used must be of an adequate volume, higher than broader and slightly elliptical.
  • The body of the glass should be separated from the foot by a thin stem which allows us to hold it without heating the wine.
  • It is convenient to fill only one third of the glass capacity so as to establish an air chamber above the wine where all the aromas may concentrate.

Specially designed glasses are used for each type of wine, so as to optimize evaporation of its aromatic elements and lead the wine to the mouth zones where its flavours can be best appreciated.

In general, for young fruity wines the volume of the glass should be smaller than for those more structured, with complex and voluptuous aromas. For sparkling wines a tulip shaped glass, slim and long allows a better appreciation of their scents and bubble formation.

There is a standardized tasting glass, designed with the object of analyzing and qualifying the organoleptic properties of wine.

Not every wine improves its quality through time. Age cannot provide qualities a wine never had. Thus to start a wine cellar it is mandatory to identify those wines which will benefit from ageing.

  • Light white and rosé wines: preferably drunk during their first year in the market. They are appreciated in their youth while all their refreshing acidity and fruity intensity still subsists.
  • Sparkling wines: those which the year of harvest is not indicated don’t improve in bottle and are drunk in their youth. There are sparkling wines of special harvest that endure some years of storing, from 5 to 7 depending on the year and zone where they are grown (generally identified with expressions as “millésimé” or “vintage”).
  • White wines fermented and/or bred in oak barrels: can be kept or improved from 3 to 4 years. Oak provides volume and “creaminess” to wine which will develop more complex aromas and flavours. In some cases they reach their plenitude after a decade (e.g. wines of the Cóte d’Or in Bourgogne, France).

  • Natural sweet wines or late harvest: can bear a stay of several years due to their higher concentration and good alcoholic degree. These wines which are made from over ripe grapes have high residual sugar content.
  • Light red wines: offer their plenitude during the first and second year in the market, when all their freshness and fruity intensity still subsists.
  • Ageing red wines: evolve favourably during several years or decades. They live longer due to a higher structure and concentration provided by noble tannins, proceeding from the grapes and an extended stay in oak barrels.

Discover the Stages of Tasting




  • Malbec Wines
  • In Bottle

The most representative grape of Argentine red wines. In France, it´s home, the Malbec is called Cot in Bordeaux, Auxerrois in Cahors and Malbeck in Médoc and the rest of France. Malbec was widespread in French soil until the arrival of phylloxera, a pest that affected almost all European vineyards. It is in Mendoza, Argentina where malbec shows its greatness, mainly in the Upper Rio Mendoza Zone (Lujan de Cuyo and Maipú) and Valle de Uco.

In Bordeaux, there was a time when Malbec was part of almost all cuts of red wines of the region thanks to its good color, prized for improve the pale color of the famous "clarets" of the time. In Cahors, a region situated 70 kilometers north of Toulouse, Malbec is produced almost as varietal wine.

Malbec grapes reached Mendoza, Argentina in 1851 thanks to the French agronomist Michel Aime Pouget. It was known as “French grape” and its vineyards covered more than 50,000 hectares. In the eighties decade the Malbec began to be massively eradicated, up to the current 20,000 hectares.

"In Mendoza Malbec is so clearly at home that has become the country's most popular red grape and makes gloriusly velvety, concentrated, lively wines, high in alcohol and extract. It thrives particulary in Mendoza's Lujan de Cuyo district" (The World Atlas of Wine. Hugh Johnson & Jancis Robinson).

copa de malbec

In general, the Malbec is a wine with intense and concentrated fruitiness. Is direct and full mouth, without acidic or herbaceous edges. Its sweet and round tannins are the best support for surround flavors of ripe plums, syrup and jam. Has excellent ageing potential as it passes through oak, but is one of those varieties that do not always need it. A good Malbec young and fruity without oak aging is a delicious fruity and easy to drink wine.

Aromatic Descriptors: plums, red fruit jam, raisins and violets.

Most recognizable features:

  • Varietal identity.
  • Purplish hue.
  • Fruit intensity.
  • Sweet and gentle tannins.
  • Versatility: gives young wines and wines with ageing potential.

After the winemaking process there is a crucial step which is not always given due attention: in bottle. Wine, like all living substance, evolves along its aging. For quality products, the bottle maturation is an important factor because it completes the cycle begun in the vine. We found 3 types of aromatic descriptors in wine: the primary from the grape, secondary aromas arising from fermentation and tertiary aromas obtained during breeding. The latter are acquired both during the stay in pots as in oak barrels and, later, in the bottle. Precisely in the bottle is where the wine gets the final characteristics of velvety roundness, because it evolves in a reducing environment.

With the glass and through the stopper, bottled wine is protected from the action of oxygen. Thus some of the components, during barrel aging came to some oxidation, stabilize and other components develop interesting notes of reduction. To this are fundamental climatic conditions of stowage. The wineries use dark places, high humidity (about 70%) and controlled temperature (12 to 15 degrees).

In these ideal conditions occur a series of chemical reactions, some still little known, that exalt and define the elegance and finesse of the bouquet. The fruity character blends with aromas and compounds from oak aging. Appears seductive aroma reminiscent winter forest walk, truffles, dried leaves, smoky, new wood, leather, chocolate, snuff, nuts, cinnamon, walnut, hazelnut, etc. The wine reaches maturity without aging. This stage of stowage in hold varies with the type of wine and the grape variety. Generally, high quality red wines require several months of maturation before being marketed, because they can be somewhat harsh when young. But most, light and fruity, are designed to be drunk young.

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