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Carmenere

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Sub-region: Curico Valley
Varieties: Carmenere
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 4.5 g/L
Residual Sugar: 4g/L

 

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Age of vines: 15 years
Vine management system: VSP(Vertical Shoot Positioning) trellis.
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 first week of May.

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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.

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Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.

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Appearance: Intense red with violet highlights.
Nose: Intense nose of blackberry and dry leaves with a spicy touch.
In mouth: Smooth mouth feel, medium body and very good balance.

Pairing Recommendation: Bacon and mushroom Risotto.

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