Appellation: Curicó Valley
Soil type: Loam/clay, rocky
Alcohol: 14%
Total acidity: 4.5 g/L
Residual sugar: 2 g/L
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Climate: |
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). |
Soil: |
Deep, rocky loam-clay soil. |
Viniculture: |
Age of vines: 18 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 12 tons/hectare (4.9 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in late April. |
Vinification: |
Maceration: 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine aged 8 months in French and American oak barrels. |
Tasting Notes: |
Appearance: Deep red color with violet highlights.
Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke.
Mouth: Smooth mouth entry, full on the palate and well-balanced.
Pairing recommendation: Soused rabbit. |
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