Awards
Casa Mateo
Here at Casa Mateo we focus on one thing, and one thing only; delivering the best quality wine possible at incredibly reasonable prices. We want people to be able to make special occasions every day of the year together with our wines.
Casa Mateo Cabernet Sauvignon
Appellation:
Curico Valley
Soil: Loam/clay
Alcohol: 13%
Total acidity: 4.5 g/L
Residual sugar 4 g/L
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). Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
Soil: This Cabernet is made starting with grapes coming from parcels characterized by deep, loamy-clay soil.
Viniculture:
Age of vines: 15 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the second half of April.
Vinification:
Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.
Tasting Notes:
Appearance: Ruby red color, bright, red highlights.
Nose: Intense strawberry and raspberry nose with a hint of cacao.
In mouth: Pleasant and lively mouth entry; medium bodied, with well-blended tannins in the finish.
Pairing recommendation: Barbecued beef.
Casa Mateo Sauvignon Blanc
Appellation:
Curico Valley
Soil: Loam/clay
Alcohol: 13%
Total acidity: 5.5 g/L
Residual sugar 2 g/L
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). Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
Soil: This Sauvignon Blanc is made starting with grapes from grown on parcels characterized by deep, loam-clay soil.
Viniculture:
Age of vines: 22 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 18 tons/hectare (7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the last week of February.
Vinification:
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Tasting Notes:
Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of citrus and green apples, with a faint hint of grass.
In mouth: Crisp mouth entry; light bodied, with a very fresh finish.
Pairing recommendation: Green salads, ceviche, sushi.
Casa Mateo Chardonnay
Appellation:
Curico Valley
Soil: Loam/clay
Alcohol: 13%
Total acidity: 5 g/L
Residual sugar 2 g/L
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). Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
Soil: This Chardonnay is made starting with grapes from parcels in the Requingua estate’s northern sector, characterized by deep, loam-clay soil.
Viniculture:
Age of vines: 15 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 12 tons/hectare (4.8 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the first half of March.
Vinification:
Fermentation: Starts with active dry yeast (Bayanus); temperature 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the finish of fermentation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Tasting Notes:
Appearance: Straw color with gold highlights.
Nose: Intense nose of pear, pineapple and acacia flowers.
In mouth: Mouth entry fresh; medium bodied, with outstanding notes of exotic fruit in the finish.
Pairing recommendation: Chicken, turkey
