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Our Wine

Cabernet Sauvignon

  • Variety: Cabernet Sauvignon
  • Valley: Curicó
  • pH: 3,51
  • Acidity: 3,48 gr/lt
  • Alcohol: 13º
  • Residual sugar: 2,5 – 3,0 gr/lt

Bright cherry red color. Crisp and clean on the nose, fruit forward with ripe berries combined with toasted coffee notes.
Smooth on the palate, with a medium attack and structure that offers good balance and friendly tannins.

Curicó Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.

Vinification
Harvest begins in the second week of April, with the grapes picked into 450 kg bins and taken to the winery. The clusters are destemmed and the berries crushed and deposited into temperature-controlled stainless steel tanks to undergo classic vinification with 2 to 4 days of pre-fermentation maceration. Alcoholic fermentation then begins, with pumpovers for 7 to 10 days at temperatures ranging from 26–28ºC (79–82ºF). Finally, the solids are separated and one portion is racked to stainless steel tanks to preserve the full character of the fruit and another portion is aged in French oak. Conditions are then controlled to encourage malolactic fermentation and the wine is stored in temperature-controlled tanks until bottling.

Serving suggestions
Roasted, grilled, or stewed red meats and pasta with hearty tomato sauce.

Serve at
Serve at 16°–18°C (61°–64°F).

Cabernet Sauvignon