Puerto Viejo Wines

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Viña Requingua: Puerto Viejo

Visit our other Wines from Viña Requingua:

Puerto Viejo Cabernet Sauvignon

Estate:	Requingua
Sub-region:	Curico Valley
Soil:	Loam/clay, rocky
Alcohol:	14%
Total Acidity:	4.5 g/L
Residual Sugar:	2 g/L
Climate:	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.
Soil:	This Cabernet Sauvignon is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector , characterized by deep, rocky loam-clay soil.
Viniculture:	Age of vines: 15 years Vine management system: Trellis Density: 3,330 plants/hectare (1,350 plants/acre) Yield: 14 tons/hectare (5.7 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the second half of April.
Vinification:	Maceration: 18-20 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: 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.
Tasting Notes:	Appearance: Intense ruby red color. Nose: Intense nose of ripe strawberry, anis, licorice and caramel. In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish. Pairing recommendation: Roasted short ribs with aromatic spices.

Puerto Viejo Carmenére

Estate:	Requingua
Sub-region:	Curico Valley
Soil:	Loam/clay, rocky
Alcohol:	14%
Total Acidity:	4.5 g/L
Residual Sugar:	2 g/L
Climate:	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.
Soil:	This Carmenere is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector, characterized by deep, rocky loam-clay soil.
Viniculture:	Age of vines: 18 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 late April.
Vinification:	Maceration: 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit). Extraction: Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 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 8 months in French and American oak barrels.
Tasting Notes:	Appearance: Deep red color with violet highlights. Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke. In mouth: Smooth mouth entry, full on the palate and well-balanced. Pairing recommendation: Soused rabbit.

Puerto Viejo Merlot

Estate:	Requingua
Sub-region:	Curico Valley
Soil:	Loam/clay, rocky
Alcohol:	13.5%
Total Acidity:	4.5 g/L
Residual Sugar:	2 g/L
Climate:	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.
Soil:	This Merlot is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector , characterized by deep, rocky loam-clay soil.
Viniculture:	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.
Vinification:	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.
Tasting Notes:	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.

Puerto Viejo Syrah

Estate:	Requingua
Sub-region:	Curico Valley
Soil:	Loam/clay, rocky
Alcohol:	13.5%
Total Acidity:	4.5 g/L
Residual Sugar:	2 g/L
Climate:	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 (60 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.
Soil:	This Syrah is made starting with grapes from parcels in the Requingua estate’s Los Riscos sector, characterized by deep, rocky loam with clay.
Viniculture:	Age of vines: 8 years Vine management system: Trellis Density: 3,330 plantas/Hectare (1,350 plants/acre) Yield: 12 tons/hectare (4.9 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, mid-April
Vinification:	Maceration: 15-18 days Extraction: Traditional pumping-over and punching Fermentation: Starts with active dry yeast (Bayanus); temperature 25°-28° Celsius (77°-82° Fahrenheit) Aging: Wine conserved over its lees in stainless steel tanks with micro-oxygenation and with French oak staves for 6 months. In addition, 15 percent of the wine is aged for 8 months in French and American oak barrels.
Tasting Notes:	Appearance: Deep ruby red with reddish violet highlights Nose: Intense nose of raspberry, black fruits, pepper and notes of toast Mouth: Round and harmonious, plentiful fruit, with a smoky finish Pairing recommendation: Pork loin with mustard sauce

Puerto Viejo Sauvignon Blanc

Estate:	Yerbas Buenas
Sub-region:	Maule Valley
Soil:	Sandy loam
Alcohol:	13.5%
Total Acidity:	6 g/L
Residual Sugar:	2 g/L
Climate:	Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of the Andes mountains) and very rainy winters.
Soil:	Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.
Viniculture:	Age of vines: 8 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 the first week of March.
Vinification:	Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation. Aging: Batonnage with lees in stainless steel vats for two months.
Tasting Notes:	Appearance: Bright greenish yellow. Nose: Intense nose of gooseberry, fresh hay, asparagus and apple In mouth: Elegant with pleasant acidity and a long finish. Pairing recommendation: Crab, oysters.

Puerto Viejo Pinot Noir

Estate:	Yerbas Buenas
Sub-region:	Maule Valley
Soil:	Sandy loam
Alcohol:	13.5%
Total Acidity:	5.5 g/L
Residual Sugar:	2 g/L
Climate:	The Yerbas Buenas estate is in an area close to the Andes Mountains with a warm temperate climate. [NOTE: IN THE ARTE NOBLE WINES, THE CLIMATE IS DESCRIBED AS "TEMPLADO FRESCO", NOT "CALIDO". BL] The influence of the mountains is revealed in the lowest temperature average of Chile’s Central Valley region. Annual rainfall averages about 800 millimeters (32 inches), almost all in the winter months.
Soil:	Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.
Viniculture:	Age of vines: 8 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 the second half of March.
Vinification:	Maceration: 14-16 days. Extraction: Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bayanus); temperature 18-20 degrees Celsius (64-68 Fahrenheit. Aging: Wine conserved over its lees in stainless steel tanks with French oak staves for 6 months.
Tasting Notes:	Appearance: Cherry-colored with red highlights. Nose: Intense nose of strawberry, clove, coffee and toast. In mouth: Full mouth feel, spicy, with smoky, with toasting notes in the finish. Pairing recommendation: Pork loin with wine sauce.

Puerto Viejo Chardonnay

Estate:	Yerbas Buenas
Sub-region:	Maule Valley
Soil:	Sandy loam
Alcohol:	13.5%
Total Acidity:	5.5 g/L
Residual Sugar:	2 g/L
Climate:	Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of the Andes mountains) and very rainy winters.
Soil:	Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.
Viniculture:	Age of vines: 8 years Vine management system: Trellis Density: 3,330 plants/hectare (1,350 plants/acre) Yield: 10 tons/hectare (4 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the first half of March.
Vinification:	Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64 Fahrenheit); fermentation with French oak staves; final fermentation with aeration. Aging: Batonnage with fine lees during two months.
Tasting Notes:	Appearance: Straw yellow with gold highlights. Nose: Intense nose of pineapple, vanilla and almond blossoms. In mouth: Mouth entry fresh; round in the middle-mouth with notes of citrus and pineapple; a long finish. Pairing recommendation: Curried chicken, sweet-and-sour dishes.

Puerto Viejo Malbec

Estate:	Finca Los Alamos
Sub-region:	Medrano
Soil:	Sandy loam
Alcohol:	13%
Total Acidity:	5.5 g/L
Residual Sugar:	2.2 g/L
Climate:	Arid continental, with average annual temperature of 14° Celsius (57° Fahrenheit), temperature range of 18° C (64° F), and scarce rainfall.
Soil:	Alluvial soils, sandy and very rocky with gravel and low concentration of humus.
Viniculture:	Age of vines: 18 years. Vine management system: Trellis and high-vine training Yield: 12-15 tons/hectare (4.9-6.1 metric tons/acre) Harvest method: Hand picking, mid-March
Vinification:	Maceration:15-25 days Extraction: Traditional pumping-over and “delestage” Fermentation: Begun with active dry yeast (Bayanus), temperature 25°-28° Celsius (77°-82° Fahrenheit) Aging: Conserved in tanks with racking to facilitate clarification
Tasting Notes:	Appearance: Intense ruby red color Nose: Complex and elegant nose Mouth: Presents a delicate combination of red fruits and spices, combined with notes of vanilla and chocolate Pairing recommendation: Well-seasoned meats