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Expect a pale, bright wine that smells alive: grapefruit and lime, green apple and fresh-cut grass, with herbal notes — think Thai basil, green pepper — and, from riper sites, a lift of tropical fruit like passionfruit, mango or starfruit. On the palate it is zippy and high in acidity, light-bodied, clean and dry, usually unoaked, finishing crisp and mouthwatering. The best high-altitude examples add that mineral, almost chalky tension. It is, in short, the most refreshing white Argentina makes.

You will also meet it in blends — Argentine winemakers love to fold a little Sauvignon Blanc into Chardonnay or other whites to add zip and aromatic lift, a common and delicious move in the Uco Valley.