Trivento Malbec Rose

A delicate pink Rosé whose strawberry and summer fruit aromas mingle elegantly with a hint of grapefruit and vanilla. Well balanced, with a crisp and fruity finish, Trivento Reserve Malbec Rosé is ideal as an aperitif, or as an accompaniment to seafood or salads.

Wine of Mendoza, Argentina, No1 Argentinean Wine Brand

Argentina

Enjoy best served chilled.

Bottle

Full Product Name:
Reserve Malbec Rosé

Importer:
VCT Sweden AB,
Dalagatan 34,
113 24 Stockholm,
Sweden.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegans

Trivento

The name Trivento comes from three winds; Polar, Zonda and Sudestada. It is these winds that make Mendoza such a distinctive and successful wine growing region.

Produced by:
Trivento Bodegas Y Viñedos S.A.,
Mendoza,
Argentina.

Bottled for:
CyT UK Ltd,
OX33 1ER,
U.K.

By:
W1743,
CH2 4LF.

CyT UK Ltd,
OX33 1ER,
U.K.
www.trivento.com

The name TRIVENTO comes from three winds; Polar, Zonda and Sudestada. Founded in 1996 by Vina Concha Y Toro, Trivento Bodegas y Viñedos has created a portfolio of wines distinguished for preserving the character of the Mendozan terroir. A consistent award winner, recognised at international contests and within the wine industry publication alike.

VCT Europe

Malbec, Pinot Noir

2025

The Mendoza Province is one of Argentina's most important wine regions, accounting for nearly two-thirds of the country's entire wine production. Located in the eastern foothills of the Andes, in the shadow of Mount Aconcagua, vineyards are planted at the some of the highest altitudes in the world with the average site located 1,970-3,610 feet (600-1,100 meters) above sea level.

A delicate pink Rosé whose strawberry and summer fruit aromas mingle elegantly with a hint of grapefruit and vanilla. Well balanced, with crisp and fruity finish.

11.5%

8.6

Trivento Bodegas y Viñedos S.A.

Ideal as an aperitif, or an an accompaniment to seafood or salads. Enjoy best served chilled

Maximiliano Ortiz

Grapes are destemmed and crushed. Techniques used: carbonic snow, enzymes and static free run. 100% of the must was fermented and aged in stainless steel tanks. Pre-bottling operations: membrane filtration."