VALLE:

Maipo Valley
Mediterranean climate with a slight influence of cooler temperatures from Lake Rapel and the coast during the ripening season..
Deep loam soils of medium fertility

Winemaking:

The grapes are destemmed and gently ground and subjected to cold maceration for 3 a 5 days at 8-10ºC. Alcoholic fermentation during 7 a 10 days at temperature between 26 and 32ºC in stainless steel tanks with traditional pump-overs. The wine remains in contact with its skins for more than 20 days

CATA'S NOTES:

Refined looking wine. On the nose the aromas of raspberries and blackberries combined with black pepper dominate, spices and a hint of tobacco with a juicy finish.
Good volume on the palate, with silky tannins and lots of black fruit.

PAIRING:

Pasta and red meat.

SERVICE AND PAIRING RECOMMENDATIONS

Serve between 16 y 18ºC.

ANALYSIS

Alcohol: 13,7% vol.
Total acidity: 3,2 g/l
pH: 3,67
Residual sugar: 3,0 g/l

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 totals 1,200 mm and soils are very diverse, from clayey, sandy, with stones in degradation, and derived from volcanic ash

Winemaking:

No destemming or grinding.
Long and slow pressing program.
Separation using low and high pressure presses.
Decantation at 18ºC during 24 hours without enzymes.
Gentle racking in order to preserve the best lees.
Low turbidity juice fermentation.
Inoculation with selected yeasts.
100% natural acidity.
100% malolactic fermentation in stainless steel tanks.
50% of the must undergoes malolactic fermentation.

CATA'S NOTES:

Fresh and pleasant wine with a mineral and sparkling character. Various fruit flavors such as fresh citrus, mango and a touch of tropical fruit and apricots. Soft palate, creamy and good volume. Clean, light yellow color. Wide and intense finish, with persistent acidity due to the absence of extra acid

PAIRING:

Cheeses, fish and shellfish, delicately flavored pasta and white meat

SERVICE AND PAIRING RECOMMENDATIONS

Serve at 8ºC.

ANALYSIS

Alcohol: 13,5% vol.
Total acidity: 3,40 g/l
pH: 3,5
Residual sugar: 2,9 g/l

VALLE:

Maipo Valley
Mediterranean climate with a slight influence of cooler temperatures from Lake Rapel and the coast during the ripening season. Deep loam soils of medium fertility

Winemaking:

The grapes are destemmed, gently ground and cold macerated by 5 days to 8 °C.
Alcoholic fermentation during 10 days at temperature between 26 y 28ºC.
Fermentation in stainless steel vats.

CATA'S NOTES:

Pleasant smooth texture with notes of red fruits and ripe plum that are mixed with tobacco and a touch of mint that forms on the mid-palate.

PAIRING:

Cheeses, pasta and white meats.

SERVICE AND PAIRING RECOMMENDATIONS

Serve between 16 y 18ºC.

ANALYSIS

Alcohol: 13,4% vol.
Total acidity: 3,73 g/l
pH: 3,26
Residual sugar: 2,67 g/l

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:

Intense and deep ruby ​​red color. Ripe wine, aromatic and elegant, with good
balance between alcohol and acidity thanks to the slow ripening of the grapes. Flavors of
black cherries, strawberries and raspberries and intense and sweet nose. Long and tasty finish, with
ripe tannins, gentle and velvety.

SERVICE AND PAIRING RECOMMENDATIONS

Will serve 12 °C.

ANALYSIS

Alcohol: 13,5% vol.
Total acidity: 3,43 g/l
pH: 3,68
Residual sugar: 2,31 g/l

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 for 8 a 12 hours before pressing.
Once filtered, the clean must is fermented at 12-13ºC for 45 days.

CATA'S NOTES:

Bright clear color with greenish tints. Nose of pleasant intensity, with notes of green pepper, white flowers and grapefruit. Round body, Long finish that leaves a very pleasant acid sensation.

PAIRING

Seafood, especially oysters and clams.

SERVICE AND PAIRING RECOMMENDATIONS

Serve at 12ºC.

ANALYSIS

Alcohol: 13,0% vol.
Total acidity: 4,50 g/l
pH: 3,1
Residual sugar: 3,90 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.

Winemaking:

It is destemmed and all the grapes are gently crushed. Alcoholic fermentation during 10 days at temperature between 26 and 32ºC in stainless steel tanks with traditional pump-overs. Partial stomping two or three times a day. Post fermentative maceration during 15 days.

CATA'S NOTES:

Complex and intense wine that combines cherry flavors, raspberries, black fruits and bacon with spicy and smoky notes at the end.
Big body, juicy and round tannins that balance very well with the intensity of fresh fruit.

PAIRING

Pasta with different sauces and mushrooms, seasoned meats and dishes.

SERVICE AND PAIRING RECOMMENDATIONS

Serve between 16 y 18ºC.

ANALYSIS

Alcohol: 13,7% vol.
Total acidity: 3,27 g/l
pH: 3,68
Residual sugar: 3,20 g/l