Calisto Malbec 2022

Description

About Calisto Wines
Calisto Wines is the personal project of renowned Mendoza winemaker Romina Carparelli, who, after more than 20 years crafting wines at iconic wineries like Pulenta Estate and Vistalba, decided to take a bold step: to create her own wine, with her own voice.
Romina does not aim to make wines for the masses or to win awards. With Calisto, she seeks to convey an intimate philosophy: authentic, elegant, and emotional wines, crafted without haste, without preset formulas, respecting the character of the terroir and allowing each bottle to tell its own story.
The Calisto wines are born from iconic sites in the Uco Valley, such as Altamira and La Consulta, worked with minimal intervention, native yeast fermentations, and carefully measured aging in French barrels. These are wines designed to evolve, surprise, and move beyond trends or scores.
When you drink a Calisto, you’re not just enjoying a cellaring Malbec — you are connecting with the most personal project of a woman who chose to stop making wines for others and start speaking from her own essence.

Calisto Malbec 2022

The Calisto Malbec 2022 is the ultimate expression of this philosophy: an elegant, pure, and vibrant wine that captures the essence of Mendoza’s terroir, crafted with passion and minimal intervention.

“With a deep violet-red color and bright highlights, it reveals aromas of fresh black fruits, wild herbs, and mineral notes. On the palate, it offers firm, rounded tannins, excellent acidity, and a long, fresh, and balanced finish. This is a Malbec that connects the land to the glass, designed for those who appreciate natural elegance and the authenticity of the Uco Valley.”

Technical Sheet

• Winery: Calisto Wines
• Type: Red
• Harvest: 2022
• Varietal: Malbec
• Blend: 100% Malbec
• Aging: 12 months in French oak barrels
• Winemaker: Romina Carparelli
• Alcohol Content: 14%
• Region: Altamira, Uco Valley, Mendoza
• Serving Temperature: 16–18°C
• Country: Argentina
• Pairing: Grilled red meats, pastas with intense sauces, aged cheeses
• Cellaring Potential: 8 to 10 years