VINEYARDS

VARIETY

Chardonnay

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay with a depth of 2 metres.

HARVEST

The harvest was carried out from 7th to 24th March, the moment when the grapes possess their best aromatic qualities. The bunches are harvested by hand, during the first hours after sunrise, before being transported and carefully selected, to ensure the quality and character of this grape variety grown in the Casablanca Valley.

VINIFICATION

FERMENTATION

100% of this wine was fermented in stainless steel tanks to preserve the varietal arom.

AGEING

After fermentation, the wine was aged over its lees for 6 months and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment. 25% of the wine was aged in French oak for the same period of time as the part that retained its fruity component.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.52; Tartaric Acid: 6.5 g/L; Residual Sugar: 1.75 g/L.

AGEING POTENTIAL

This wine can be stored for up to 5 years in optimum conditions.

TASTING NOTES

COLOUR

This wine is a bright, pale yellow.

NOSE

The nose is elegant and expressive with prominent aromas of tropical fruit, such as pineapple, with soft notes of vanilla and dried fruits contributed by the ageing in French oak.

PALATE

This is a good body and delicious acidity. The finish is soft and dominated by tropical fruit and smooth vanilla.

PAIRINGS

Best served at between 8 °C and 10 °C, this wine pairs well with oily fish, cheese, risotto, shellfish, pasta and white meat.

VINEYARDS

VARIETY

Cabernet Sauvignon

DENOMINATION OF ORIGIN

Colchagua Valley

SOIL

Granite and gravel/stones with high permeability. 0.6 to 2m. deep.

HARVEST

2016 was a year of cooler temperatures throughout the ripening season, therefore a good year for colour and residual sugar. We went through each block tasting the grapes regularly in order to establish the correct harvest date. There was rainfall towards the end of the ripening period, however, all the grapes used in this blend were harvested before the rain. The bunches were in perfect health and yielded wines of good fruit concentration and acidity with moderate alcohol.
Harvest took place between the 3rd and 12th April, at which point the grapes had reached optimum organoleptic qualities and ripeness of tannins. The grapes were then transported to the winery to undergo a pre-fermentation cool maceration.

VINIFICATION

FERMENTATION

The bunches underwent a pre-fermentation cool maceration in order to extract greater colour and aromas. The must was then fermented in temperature-controlled stainless steel tanks at 24°C – 28°C.

AGEING

30% of the wine was aged in American oak for 6 months, and the remaining 70% in stainless steel tanks.

TECHNICAL DATA

Alcohol: 12,5% ABV; pH: 3.63; Tartaric Acid: 5.23 g/L; Residual Sugar: 3.5 g/L Ageing potential: Drink now or keep up to 6 years in good cellaring conditions.

AGEING POTENTIAL

7 years in optimal cellaring conditions.

TASTING NOTES

COLOUR

Deep ruby red.

NOSE

Expressive ripe red fruits such as raspberries and strawberries, with notes of blueberries and cassis mixed with black pepper, tobacco, vanilla and chocolate.

PALATE

A balanced wine, full bodied with balanced acidity and smooth tannins that integrate well with notes of red fruits and vanilla.

PAIRINGS

We recommend serving at 16°C – 18°C. Goes well with ripe cheeses such as Emmental or Brie, grilled meats, and generally with fat-rich and well-seasoned dishes.

VINEYARDS

VARIETY

Carmenere

DENOMINATION OF ORIGIN

Colchagua Valley

SOIL

Granite and gravel/stones with high permeability.

HARVEST

There was a fair amount of temperature variation throughout the 2015 ripening season. This meant we had to go through every vineyard block thoroughly, tasting the grapes and defining the correct harvest date. No rainfall during the ripening period meant perfectly healthy bunches that yielded wines with good fruit concentration, balanced acidity and moderate alcohol.
Harvest took place between 25th April and 10th May when the grapes showed their optimum organoleptic qualities and ripeness of tannins. The grapes were hand-picked, transported and sorted at the winery.

VINIFICATION

FERMENTATION

Pre-fermentation cool maceration in order to extract greater colour and aromas. The must was then fermented in stainless steel tanks for at 24°C – 28°C.

AGEING

70% of the wine was aged in French oak for 10 months, followed by 3 months in bottle before release.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.7; Tartaric Acid: 4.9 g/L; Residual Sugar: 3 g/L

AGEING POTENTIAL

7 years in optimal cellaring conditions.

TASTING NOTES

COLOUR

Deep cherry red with garnet notes.

NOSE

Intense and alluring, with highlights of black and red fruit aromas such as blueberry, blackberry, groseilles, strawberries and cherries. Spicy and earthy notes blend harmoniously with lashings of chocolate and vanilla as well as a pleasant balsamic note.

PALATE

The rich structure stands out with balanced body and big velvety tannins that give greater volume to the wine. A clean and elegant finish.

PAIRINGS

We recommend serving at 16 -18 °C. Ideal to pair with soft cheeses, cream-based dishes, pasta and meats such as pork and lamb.

VINEYARDS

VARIETY

Sauvignon Blanc

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay. 2m. deep.

HARVEST

Casablanca valley experienced moderate to high temperatures in 2017, with grapes achieving full ripeness by the time harvest began at the beginning of March. This year’s Sauvignons show more of a citrus and tropical aromatic profile.
The harvest took place between the 6th and 17th March, at the point where the grapes had reached their optimum aromatic potential. Bunches were picked at night and immediately transported to the winery in order to preserve the quality and character of this variety.

VINIFICATION

FERMENTATION

The must was protected against oxygen throughout the fermentation process. We carried out a cold maceration prior to fermentation between 12 to 14 hours for increased skin contact.
Slow fermentation with permanent temperature control between 12°C and 15°C to extract the characteristic fruit and mineral aromas of this variety.

AGEING

The wine remained in contact with the lees for three months after fermentation, with slow battonage to maximise lees contact thus attaining greater body and complexity. In order to intensify the fruit character typical of this variety the wine was not aged in oak.

TECHNICAL DATA

Alcohol: 12,5% ABV; pH: 3.30; Tartaric Acid: 6.2 g/L; Residual sugar : 3,5 g/L

AGEING POTENTIAL

Up to four years in appropriate cellaring conditions.

TASTING NOTES

COLOUR

Pale green.

NOSE

Complex and elegant, with a mix of citrus and tropical fruit aromas such as lime, grapefruit, pineapple and pear, complemented by gentle notes of minerals and herbs.

PALATE

Elegant with vibrant acidity, retaining the freshness typical of the variety. Citrus notes show again leading to a mineral finish which adds complexity to the wine.

PAIRINGS

We recommend serving between 8°C and 10°C. Ideal as an aperitif or with salads, seafood, ceviche and fish.