x
  • Country ranking ?

    97
  • Producer ranking ?

    14
  • Decanting time

    2h
  • When to drink

    2023-2030
  • Food Pairing

    Grilled beef, roasted venison & hard cheeses

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The Story

Varieties: 48% Cabernet Sauvignon, 26% Carménère, 22% Merlot, 4% Syrah.

D.O: Apalta, Colchagua Valley

Soil: The Cabernet Sauvignon grapes used in this blend are from the high part of Apalta at an altitude of 480 metres. The Carménère is from halfway up the slopes at 350 metres above sea level and the Merlot is from the lowest part of the vineyard at 250 metres above sea level.

Vinification: The wine was made in a classic manner. First the grapes underwent a pre-fermentative maceration for 3 to 4 days at 8°C. Then the temperature was allowed to increase gradually and, when it reached 20°C, the fermentation began. Fermentation took from 6 to 8 days at a temperature of between 22°C and 28°C. The next stage was a post-fementation maceration with the skins for two to three weeks. The winemaker decided how long to leave the wine with its skins by tasting it daily to see how the flavours and tannins were behaving. Then the wine was racked into barrels, where it underwent malolactic fermentation. This process is very important as the barrels enable a micro oxygenation to take place, ensuring that the malolactic fermentation occurs slowly and the wood is well integrated into the wine.

Ageing: This wine was aged for 14 months in 225-litre extra-fine grain French barrels, 50% of them new and 50% of them one-year-old.

Serving: Best served at between 16°C and 18°C. 

Food pairing: This wine pairs well with ripe cheese, roast red meat and well-seasoned dishes.

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Information

Origin

Cachapoal, Doñihue

Grapes

22% Merlot
4% Syrah
48% Cabernet Sauvignon
26% Carmenere

Drinking temperature

17-18C

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