Monsieur Touton Selection, Ltd.
Monsieur Touton Selection, Ltd.
212-255-0674
contact@mtouton.com
www.mtouton.com

Susana Balbo - Brioso White Blend2024

WHITE WINE

PUBLIC
June 2025
Prices and availability subject to confirmation
Susana Balbo - Brioso White Blend label
  • Producer Susana Balbo Signature
  • Blend 32% Sauvignon Blanc
    30% Semillon
    38% Torrontes
  • Country Argentina
  • Region Mendoza
  • Appellation Uco Valley
  • UPC 8 58497 00530 1

Reviews

James Suckling 93

Aromas of sliced green apples, orange blossoms, pineapple, pears and quince. Bright and crystalline on the palate, with a subtle, delicious texture that's incisive, vibrant and full of character. This is a blend of 38% torrontes, 32% sauvignon blanc and 30% semillon, all planted in Altamira and aged in barrels.

by JGAL, James Suckling , 2025

Technical Details

Description

Susana Balbo's Signature wines are elegant, bold wines with artistic finesse. With these wines, Susana defies the limits of enology. The wide range of styles in these wines highlights her audacity to create elevated and innovative wines. This is the result of her vast experience of over 40 years. Susana believes that making a great wine is both science and art. Each terroir provides us with colors and textures that we can bring to life as an art form, and science is the vehicle that allows us to integrate those elements into innovative wines.

Tasting notes

It displays floral and citrus aromas that combine with hints of fresh grass, white fruits and orange. In the mouth, floral, fresh and fruity flavors are in perfect balance with the unctuousness of a successful aging in barrels. Pair with fish, rabbit, Asian food and spicy and hot sauces.

Vinification

Sauvignon Blanc and Semill6n: Destemmed. Macerated in the press with dry ice for 4 hours (before pressing), pressing, fining for 24 hours. The Semill6n was devatted to stainless steel tanks and the Sauvignon Blanc to barrels. Fermented with natural yeasts. Torrontes: Destemmed. No maceration during pressing. Selected yeasts. Fermented in barrels. Once fermentation had finished, the wine was kept on lees for two months to improve the mouthfeel. Final blending and racking to oak barrels for four more months.