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Carmenere

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Estate: Requingua
Sub-region: Curicó Valley
Soil: Loam/clay, rocky

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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.

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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).

Requingua – Corner of the Winds in the indigenous Mapundungun language – receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.

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This Carmenere is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector, characterized by deep, rocky loam-clay soil.

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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)
Temperature: 14°-16° Celsius (57°-61° Fahrenheit), reductive method.
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

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Appearance: Deep red color with violet highlights.
Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke.
In mouth: Smooth mouth entry, full on the palate and well-balanced.
Pairing recommendation: Soused rabbit.

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