Sub-region: Curicó Valley
Varieties: Cabernet Sauvignon 85%
Cabernet Franc 15%
Soil: Loam | Clay
Total Acidity: 4.5 g/L
Residual Sugar: 4g/L
Age of vines: 49 years.
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, end of April.
Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation 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 – 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.
The Cabernet Sauvignon and Cabernet Franc grapes in this blend come from the San Simon parcel on the hillside of Requingua estate. The soils are deep loam and clay with colluvial granite produced by erosion of the hill.
Maceration: Very traditional wine making method with maceration for 25-30 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 28-30 degrees Celsius (82-86 Fahrenheit)
Aging: 16 to 18 months in new French oak barrels.
Appearance: Very intense, opaque color.
Nose: Intense nose of dark fruits, ripe strawberry, jam, dried fig, plum, dark cacao and coffee.
In mouth: Full and creamy on the palate; well-structured, long finish with notes of coffee and prunes.
Pairing recommendation: Beef filet with fine herbs.