Sub-region: Curico Valley
Varieties: Syrah 55%
Cabernet Sauvignon 45%
Soil: Loam | Clay
Total Acidity: 5 g/L
Residual Sugar: 2g/L
Age of vines: 10 years
Vine management system: Vertical Shoot Positining(VSP)
Density: 5,000 plants/hectare (2,020 plants/acre)
Yield: 6-10 tons/hectare (2.4-4 metric tons/acre)
Harvest method: Hand picked with double selection in vineyard, in second half of April.
Warm temperate climate with a Mediterranean rainfall regime and a wide 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.
This blend of Syrah, Cabernet Sauvignon, Petit Verdot and Mourvedre is made with grapes from hillside parcels in the Requingua estate. e soils are loam and clay with colluvial granite produced by erosion of the hill.
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching
Fermentation: Starts with active dry yeast (Bayanus);
Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: 12 months in French and American oak barrels.
Appearance: Intense cherry.
Nose: Intense raspberry, essence of rose, black pepper, nutmeg and coffee beans.
In mouth: Fresh and round on the palate; a pleasant finish with notes of vanilla.
Pairing recommendation: Boeuf Bourguignon.