Apellation: Curico Valley
Varietal Range: Cabernet Sauvignon 85%
Soil: Loam | Clay
Total Acidity: 4.5 g/L
Residual Sugar: 4 g/L
Age of vines: 15 years
Vine management system: Vertical Shoot Positining(VSP)
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Night time mechanical harvest during in the second half of March.
Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation
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). These vineyards receive coastal breezes during the afternoon which help
keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated in the winter months.
These Sauvignon Blanc and Semillon grapes come from a single parcel where the two varieties are mixed. It is in a low, humid sector of Requingua, where “noble” botrytis can develop thanks to the alternation of fog (morning) and sunshine (starting at mid-day). e soil is deep and clayey.
Maceration: Short maceration period — 10 days.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging
between 25-28 degrees Celsius (77-82 Fahrenheit).
Extraction: Traditional pumping over.
Aging: Aged on its lees in stainless steel tanks for two to three months before
blending and bottling.
Appearance: Deep ruby red, with pink highlights.
Nose: Blackberries, raspberries and cassis on the nose.
In mouth: Well structured yet very smooth on the palate. Medium bodied with a very pleasant finish.
Pairing recommendation: Stone-Oven pizza