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Merlot

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

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Age of vines: 15 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 mid-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 Merlot 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: 15-18 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit).
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 eight months in French and American oak barrels.

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Appearance: Deep ruby red color with cherry highlights.
Nose: Intense nose of raspberry, candied fruit, spices and toasting.
In mouth: Complex, balanced and supple on the palate.
Pairing recommendation: Prosciutto.

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