Sub-region: Curicó Valley
Soil: Loam/clay, rocky
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.
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.
This Carmenere is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector, characterized by deep, rocky loam-clay soil.
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
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.