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