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Seña is an authentic Chilean blend made from the finest Cabernet Sauvignon, Carmenere, Merlot, Cabernet Franc and Petit Verdot varieties. The Carmenere variety adds an evident Chilean personality to the wine.
To maximize quality, the fruit is handpicked exclusively in the morning and brought to the winery in 12 kg boxes. The grapes are then carefully selected on sorting tables and all extraneous plant material, leaves, and stems are removed to ensure fine fruit character in the final blend. The grapes are mostly fermented in stainless steel tanks at temperatures ranging from 24° to 30°C (75°–86°F), depending on the variety and seasonal conditions (microbiological load, and alcohol potential), to achieve the desired level of extraction. 6% of the must are fermented in first-use French oak barrels to increase the complexity of the blend. During fermentation, 3 pump overs are performed daily at 0.5 to 1.5 times the tank volume, in accordance with the degree of extraction desired.
Total maceration time range from 20 to 33 days for Cabernet Sauvignon, Merlot, and Carmenere and 6 to 8 days for Cabernet Franc and Petit Verdot, depending on the development of each individual lot.
The new wine then racked to 100% French new oak barrels from a selection of the finest cooperages is aged for 22 months, during which time most of the malolactic fermentation takes place.
Blend: 58% Cabernet Sauvignon, 15% Carmenère, 12% Malbec, 10% Merlot, 5 Petit Verdot
TA: 6.13 g/L
RS: 2.78 g/L
Ageing: In French barriques (75% new) for 22 months
This exceptional season began with a cold winter, and gentle rains resulted in a relatively late but even bud break. The spring was mild and frost-free, and the 60 mm of rain that fell in October slowed shoot growth until flowering in November. Despite the active shoot growth at flowering, fruit set was good, and the grapes remained healthy throughout the entire growing process.
Summer temperatures were moderately cool, and veraison was long and relatively slow, which allowed us to adjust the fruit load to produce the balance needed for the number of bunches per plant. This was particularly important during this cool season to ensure good ripening, to allow the sugar levels to rise gradually and evenly and for the grapes to reach phenolic ripeness, and ultimately, to achieve wines that stand out for their elegance and freshness.
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