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Our Wine

Petit Verdot

  • Valle: Curicó
  • pH: 3,54
  • Acidez: 5,14 gr/lt
  • Alcohol: 14,0°
  • Azúcar residual: 2,67 gr/lt
  • Rendimiento por ha: 10 tons

Our Petit Verdot 2012 is a dark red in color, aromas of black fruit as plums and cherries with notes of musk and dark olives. The palate has rich dark chocolate flavors, firm tannings and a velvety texture with a mid palate. Aged for 12 months in French oak barrels.

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
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 with wild fowl, spicy sauces, Asian food.

Best served at
16°–18º C (61°–64°F)

Petit Verdot