100% Cabernet Sauvignon
10 to 20 March 2020
Residual sugar 2,6 g/l
Total acidity 5,41 g/l
VINEYARD OF ORIGIN
Colchagua Andes, Chile.
The Colchagua valley is located in the O ́Higgins
region, in the center of Chile. This region is a
pioneer in the promotion of wines of origin
(appellation) and was the first to create its own
tourist wine route. Situated in the cradle of our
traditions, the Colchagua valley is known for
producing premium wines and has been the valley
that received the most accolades in international
wine competitions in the last few years. In
general terms, the Colchagua valley consists of a
sector of hills at the feet of the Andes with
influence from this mountain range, a central or
flat zone, as well as a coastal zone with a
predominant influence from the Pacific Ocean.
SOIL AND CLIMATE
The soil is of alluvial-colluvial origin and made up
of ancient terraces with low organic material
content and medium-low vigor. The soil profile
varies in texture with fine sand, clay and angled
granite rocks to be found, with excellent water
drainage. The property, being situated at the feet
of the Andes mountain range, counts with a
unique and varied topography, making it a
fascinating place to study micro-terroir. Mild
Mediterranean climate. The influence of the Andes
Mountains can be felt during the cool nights, with
day-night temperature fluctuations reaching up to
20°C difference, ideal for concentrating fruit
characters in the grapes. The gap between the
two mountain ranges creates a breeze,
maintaining a uniform temperature between the
grape bunches and providing excellent sanitary
growing conditions. The average rainfall in this
area is also lower than in the rest of the valley.
Wines from here are of exceptional quality, full
bodied and dark in color, with a natural sweet
sensation and soft tannins on the palate.
Manual grape cluster selection prior to
destemming. Cold maceration of grapes for 6
days at 7°C. Alcoholic fermentation takes place in
stainless steel tanks for 10 days, at a temperature
of 28 – 30 °C. Post-ferment maceration on the
grape skins for 7 days prior to draining, pressing
and malolactic fermentation.
70% in 2nd and 3rd fill oak barrels.
30% aged in stainless steel tanks.
6 to 8 months.
Minimum 4 months in bottle prior to market
Bright, intense violet-red color. Aromas of
blackberries, redcurrants, black cherries,
menthol, fresh roses, cloves and black tea leaves.
Medium-high acidity on the palate with abundant,
well-integrated tannins. Fruity and floral, with
good structure and a medium-long finish.
Enjoy with barbequed sirloin steak and roasted
Serve between 16 and 18°C.
Drink now or cellar for up to 10 years.