The Argentine Choice
Almost every Argentine red goes through MLF. Malbec, Cabernet Sauvignon, Cabernet Franc, Bonarda — without MLF, they'd be sharply acidic and uncomfortable. The high-altitude fruit comes in with strong natural acidity, so softening it is essential.
For Argentine whites, the choice splits. Torrontés almost never goes through MLF — its identity is bright, aromatic, fresh. Chardonnay often does, especially Mendoza versions aged in oak. Some experimental producers are now skipping MLF on Chardonnay to make a leaner, more electric style.
The country's winemakers are also experimenting with partial MLF — letting it complete on 30–60% of the wine, then blending. The result: softness without losing freshness. A modern Argentine answer to an old chemistry question.
