Sub-region: Maule Valley
Varieties: Carmenére 60% - Cabernet Sauvignon 40%
Soil: Loam and clay, rocky
Alcohol: 14%
Total Acidity: 5 g/L
Sugar: 2 g/L
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Climate: |
Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm summer days (influenced by the coastal mountain range) and cool, humid nights. |
Soil: |
Shallow, reddish-brown loam and clay is sprinkled with gravel from the heavily weathered metamorphic rock beneath. |
Viniculture: |
Age of vines: 12 years
Vine management system: Trellis
Density: 5,000 plants/hectare (2,020 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in second half of April. |
Vinification: |
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: 12 months in French and American oak barrels. |
Tasting Notes: |
Appearance: Intense red color with bluish highlights.
Nose: Intense nose of blackberry, spices, freshly cut wood and cherry liqueur.
In mouth: Full in mouth, well-structured, with a long finish of toast and brandy.
Recommendation: Oxtail in Port sauce. |
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