Soil and its effect on Wine in Argentina

Soil and the Effect of Soil on Wine in Argentina

Argentina’s soils are alluvial, deep, permeable, and poor in organic material (see Soil Types section in Winemaking Practices for more about all soil types). The ocean is not nearby giving Argentina a continental, arid climate and inhibiting excess salt from plaguing Argentine soils. The lack of rainfall equates to less vine pests, meaning that the soil does not need to be chemically tainted to ward off pests, disease, or fungi. Argentina’s soil is fertile and not over-farmed, helping give the wines deep flavor and color.

Argentine soil is alluvial (due to the Andes Mountains pure runoff water) and sandy, though some regions have clay extracts (in San Juan), are a bit stony (in Neuquen), or are a bit chalky (in Rio Negro). Alluvial soil is filled with deposits or sediments from mountain runoff water. Alluvial soil is an inherently young soil as more runoff water descends each year and naturally contains lots of minerals—both qualities being perfect for cultivating grape vines. Alluvial soil is porous and thus does not retain humidity. The permeable alluvial soil drains water instead of retaining water because the pores permit the easy passage of liquids. Alluvial soil is also good for the vines of Argentina as the root systems must grow deeply to collect enough water. This form of stress also contributes to the concentration and richness of Argentina’s wine. Alluvial soil is not rich in organic material allowing Argentine wine vines to grow independently and mature unique flavors—ultimately giving wine a more “pure” taste. Malbec thrives in alluvial soil because the soil drains water rather than stores it, thus decreasing the amount of water in the ground, and in turn decreasing the chance of disease—something Malbec is prone too—caused by humidity.