VALLE:

The Maipo Valley is located a few kilometers south of Santiago, a 133 meters above sea level. It is characterized by its Mediterranean climate with great thermal oscillation between day and night and average annual rainfall of 450 mm. The soils are of medium fertility, which allows to obtain fruit with a high degree of concentration. The grapes come from the San Alfonso vineyard in Alhué where the soils are of medium texture, Great depth, with high concentration of clay, stones and sand. Given the characteristics of the soils, the great thermal oscillation, the influence of Rapel Lake and the delicate sea breeze, this area is ideal for the production of careful red wines, firm body and premium quality. Thinning activities are carried out with special care, in order to preserve the natural balance of the canopy, avoid the loss of leaves and little sun exposure.

Winemaking:

The grapes used to make this wine are manually selected from the best fruit in the vineyard.. Pre-fermentation maceration at 8ºC during 5 days, followed by alcoholic fermentation in stainless steel tanks at a temperature between 26 and 30ºC during 7 days. Post-fermentation maceration is carried out next and extends for 20 days.

CATA'S NOTES:

Intense ruby ​​red, with violet tints. Ripe fruits, like blackberry and blueberry, they complement each other very well with an elegant toasted touch of its passage through wood. Deep and juicy mouth, with concentrated berry flavors, a touch of spice, liquorice and velvety tannins. Long and complex finish.

ANALYSIS

Alcohol: 14% vol.
Total acidity: 3,67 g/l
pH: 3,45
Residual sugar: 2,08 g/l

VALLE:

The Maipo Valley is located a few kilometers south of Santiago, a 133 meters above sea level. It is characterized by its Mediterranean climate with great thermal oscillation between day and night and average annual rainfall of 450 mm. The soils are of medium fertility, which allows to obtain fruit with a high degree of concentration. The grapes come from the San Alfonso vineyard in Alhué where the soils are of medium texture, Great depth, with high concentration of clay, stones and sand. Given the characteristics of the soils, the great thermal oscillation, the influence of Rapel Lake and the delicate sea breeze, this area is ideal for the production of careful red wines, firm body and premium quality. Thinning activities are carried out with special care, in order to preserve the natural balance of the canopy, avoid the loss of leaves and little sun exposure.

Winemaking:

It is destemmed and all the grapes are gently crushed.
Then cold maceration is carried out for 5 days at 8 ° C.
Fermentation by 15 a 21 days at 24-26 ° C in special conical ponds of 15 tons.
Special pump-overs according to the origin of the grape.
Post fermentative maceration of 5 a 21 days, according to tasting.
Malolactic fermentation 100% in barrels.

CATA'S NOTES:

Wine with an intense and deep cherry red color, with brown undertones. Expresses aromas such as white pepper, black tea, delicate notes of violet, blueberries and murtilla with a background of wild herbs and leaf litter, oak bark, southern forests and volcanic rocks. In the mouth it expresses round and soft tannins. Deep wine, long, silky medium bodied.

PAIRING:

Game meats such as wild boar, sweetbread, Lamb to the post, pasta with strong sauces, ripe cheeses. Well seasoned red meats that balance the strength of the wine.

SERVICE AND PAIRING RECOMMENDATIONS:

Between 17 ° and 18 ° C.

ANALYSIS

Alcohol: 14% vol.
Total acidity: 3,43 g/l
pH: 3,68
Residual sugar: 2,30 g/

VALLE:

The Bío Bío Valley is located 500 km south of Santiago and its temperate Mediterranean climate is influenced by the ocean and the Andes mountain range at the foot of the mountain. Annual rainfall averages 1.200 mm and soils show great diversity, from clay loam to soils with rocky degradation and volcanic ash derivatives.

Winemaking:

The grapes are destemmed, gently ground and cold macerated by 5 days to 8 °C.
Fermentation by 15 a 21 days at 24-26 ° C in special conical ponds of
15 tons. Special pump-overs according to the origin of the grape.
Post fermentative maceration of 5 a 21 days, according to tasting.
Malolactic fermentation 100% in barrels.

CATA'S NOTES:

Deep ruby ​​red wine. Very complex on the nose, where aromas of black fruits and spices such as mint appear. Very balanced on the palate, with round tannins, flavors such as leather and fresh fruit stand out.

PAIRING:

It goes very well with fish, pasta and exotic meats such as serrano ham.

SERVICE AND PAIRING RECOMMENDATIONS:

Serve between 14 y 15 ° C.

ANALYSIS

Alcohol: 14% vol.
Total acidity: 3,53 g/l
pH: 3,4
Residual sugar: 1,8 g/l