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Our Wine

Cabernet Sauvignon

  • Valley: Curicó
  • pH: 3,41
  • Acidity: 3,78 gr/lt
  • Alcohol: 14,0°
  • Residual sugar: 2,5-3,2 gr/lt
  • Yield / hectare: 10 tons

Our Cabernet Sauvignon 2012 comes from the Curicó Valley, which endows it with very good concentration. A deep ruby red in color, with notes of berries, plums, blackcurrant, and mint on the nose.
Crisp, smooth, consistent and very fruity on the palate, with a slightly smoky finish. A well-structured, balanced wine with ripe 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.

The grapes come from blocks that are specifically defined and managed for our Cabernet. The grapes are hand-picked in late April and early May when they have achieved their optimum ripeness. They are transported to the winery in plastic 15 kg bins, then hand-sorted, partially crushed, and deposited in small, 9000-kg stainless steel tanks. The grapes were fermented in separate batches and underwent a pre-fermentation maceration at 10ºC (50ºF) for 7–10 days to improve the extraction of flavors and aromas.
Alcoholic fermentation was carried out at 28º–30º C (79º–86ºF) with four pumpovers daily, followed by a 10-day post-fermentation maceration. The wine was then racked into first- and second-use French oak barrels and then aged, to lend complex and elegant notes and round out the tannins.
Finally, the barrels that are to be used for the final blend are selected. The wine decanted naturally during barrel aging and lightly filtered before bottling.

Serving suggestions
Ideal for serving with grilled meat, red meat with seasoned sauces, wild game, aged cheeses, and smoked ham.

Best served at
16°–18º C (61°–64°F)

Cabernet Sauvignon