Why does Torrontés taste like that?

Characteristically very low tannin and medium-plus acidity. Commonly associated with rose, orange blossom, peach, grape.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Warmer growing seasons are associated with faster sugar accumulation and lower retained acidity, so fruit reaches a given potential alcohol earlier in the season.

Varies: Above the vine’s photosynthetic optimum the relationship reverses: extreme heat stalls ripening, inhibits anthocyanin synthesis and can raise sugar only through berry dehydration.

Not claiming: That warm regions necessarily make high-alcohol wine. Potential alcohol at any moment is a choice point; the producer decides when to pick.

Elevation lowers mean temperature and generally widens the diurnal range, both of which are associated with better acid retention. It also raises ultraviolet exposure, associated with thicker skins and higher phenolic content.

Varies: High-altitude sites at low latitude can be extremely hot by day despite a low mean temperature, so the effects do not all point the same way.

Not claiming: That high altitude always means high acidity.

A few hours of skin contact, used to make rosé and to add aromatics to white wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Drink young — the aromatics fade quickly.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.