Puerto Viejo Wines

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Viña Requingua: Toro de Piedra

Visit our other Wines from Viña Requingua:

Toro de Piedra Cabernet Sauvignon

Estate:	Finca Lolol
Sub-region:	Colchagua Valley
Soil:	Sandy loam
Alcohol:	14.5%
Total Acidity:	5 g/L
Residual Sugar:	2 g/L
Climate:	Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and mild winters; large temperature differences and constant afternoon breezes from the coast.
Soil:	This Cabernet Sauvignon is made starting with grapes from Finca Lolol’s “plain” parcel. The dark brown soils are of alluvial origin, deep loam and sandy loam, with subsoil frequently mottled with more rocky and gravelly composition, including rounded rocks.
Viniculture:	Age of vines: 10 years Vine management system: Canopy Density: 1,660 plants/hectare (670 plants/acre) Yield: 14 tons/hectare (5.7 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in second half of April.
Vinification:	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.
Tasting Notes:	Appearance: Intense ruby red color. Nose: Intense nose of strawberry, forest, licorice and a faint animal quality. In mouth: Round and well-structured; vanilla, chocolate and licorice aromas in a long finish. Pairing recommendation: Rib eye steak with mushrooms.

Toro de Piedra Syrah Cabernet Sauvignon

Estate:	Requingua
Sub-region:	Curico Valley
Varieties:	Syrah 55% – Cabernet Sauvignon 40% – Petit Verdot 4% – Mourvedre 1%
Soil:	Loam/clay, with colluvial granite
Alcohol:	14.5%
Total Acidity:	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 blend of Syrah, Cabernet Sauvignon, Petit Verdot and Mourvedre is made starting with grapes from hillside parcels in the Requingua estate. The soils are loam and clay with colluvial granite produced by erosion of the hill.
Viniculture:	Age of vines: 10 years Vine management system: Trellis Density: 5,000 plants/hectare ( 2,020 plants/acre) Yield: 6-10 tons/hectare (2.4-4 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, second half of April.
Vinification:	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 25-28 degrees Celsius (77-82 Fahrenheit). Aging: 12 months in French and American oak barrels.
Tasting Notes:	Appearance: Intense cherry color. Nose: Intense nose of 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.

Toro de Piedra Carmenére Cabernet Sauvignon

Estate:	Huaquen
Sub-region:	Maule Valley
Varieties:	Carmenere 60% – Cabernet Sauvignon 40%
Soil:	Loam and clay, rocky
Alcohol:	14.5%
Total Acidity:	5 g/L
Residual Sugar:	2 g/L
Climate:	Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm summer days (influenced by the coastal mountain range) and cool, humid nights.
Soil:	These Carmenere and Cabernet Sauvignon grapes come from the Huaquen estate, where the shallow, reddish-brown loam and clay is sprinkled with gravel from the heavily weathered metamorphic rock beneath.
Viniculture:	Age of vines: 12 years Vine management system: Trellis Density: 5,000 plants/hectare (2,020 plants/acre) Yield: 10 tons/hectare (4 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in second half of April.
Vinification:	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 25-28 degrees Celsius (77-82 Fahrenheit). Aging: 12 months in French and American oak barrels.
Tasting Notes:	Appearance: Intense red color with bluish highlights. Nose: Intense nose of blackberry, spices, freshly cut wood and cherry liqueur. In mouth: Full in mouth, well-structured, with a long finish of toast and brandy. Recommendation: Oxtail in Port sauce.

Toro de Piedra 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:	This Chardonnay is made starting with grapes from the Yerbas Buenas estate’s Los Blancos parcel. Shallow alluvial soils of sandy loam, with a large amount of organic material.
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); Complete fermentation in French oak barrels. [NOTE: NONE OF THE FERMENTATION IN STAINLESS STEEL BL] Aging: Batonnage with fine lees during six months in the same French oak barrels. [NOTE: I DIDN'T THINK IT WAS POSSIBLE TO DO BATONNAGE IN BARRELS. BL]
Tasting Notes:	Appearance: Golden yellow with gold highlights. Nose: Intense nose of pineapple, almond blossoms, pear and vanilla. In mouth: Mouth entry very aromatic; full, with a long finish of exotic fruits. Pairing recommendation: Oysters and shrimp.