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Merlot

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Estate: Requingua
Sub-region: Curico Valley
Varieties: Merlot
Soil: Loam/clay
Alcohol: 13%
Total acidity: 4,5 g/L
Residual sugar: 4 g/L

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Age of vines: 15 years
Vine management system:Canopy
Density: 1660plants/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 March.

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Warm temperate climate with a Mediterranean rainfall regime and a wine 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). Requingua 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 Merlot is made starting with grapes from parcels in the Requingua estate’s northern sector, characterized by deep, loam-clay soil.

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Maceration: Short maceration period – 10 days.
Extraction: Traditional pump ing-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.

 

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Appearance: Deep red color, bright, with pink highlights.
Nose: Intense nose of blueberry and cassis with a hint of mint. 
In mouth: Pleasant and lively mouthfeel; medium bodied, with suave tannins in the finish.

Pairing recommendation: Pastas with marinara sauce.

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