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Product information compiled from producer, importer and reference sources.
Mendoza Malbec rosé—direct-press pale fruit, mineral-driven acidity from high-altitude terroir.
La Linda's rosé expression sources Malbec from Mendoza's eastern foothills, where alluvial soils and diurnal temperature swings (cool nights, intense sun) preserve acidity in a varietal traditionally built for depth. The winemaking employs brief skin
contact—typically 4–8 hours—to extract pale salmon color and phenolic structure without tannin extraction, followed by cool fermentation in stainless steel to lock aromatic volatility.
The result is a dry rosé with mineral backbone rather than fruit-forward sweetness, anchored by the high-altitude (800–1000m) growing conditions that prevent overripeness. Malbec rosé remains uncommon in Argentina's export portfolio, making this a deliberate stylistic choice: the varietal's natural acidity and darker-skinned genetics yield a rosé with grip and food-pairing versatility rare in the category.
Drink 2024–2026 for optimal freshness.
Sommelier’s pick: Ceviche with tiger's milk and jalapeño—the acidity mirrors the lime and mineral notes anchor the fish · Grilled white fish with herb chimichurri—dry structure cuts through oil without overwhelming delicate flesh · Burrata with heirloom tomato and basil—rosé's acidity bridges creamy cheese and acidic fruit
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