The production of this variety from Alsace is quite small in Argentina. It is generally cultivated in very high and cold areas, where just a few, but well processed dry or sweet wines are obtained. When it is made providing all the necessary care and attention, it shows a unique aroma and a full body, without resigning its typical natural and fresh acidity. The most frequent aromas are floral and citric, vegetables, with spicy bouquets appearing occasionally.
Information provided by agronomists Alberto Alcalde and José Rodríguez, and Wines of Argentina. Photos from ‘The World Atlas of Wine’ by Hugh Johnson and Jancis Robinson.