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Our Wine

Cabernet Sauvignon

  • Valley: Curicó
  • pH: 3,51
  • Acidity: 5,32 gr/lt
  • Alcohol: 13,5°
  • Residual sugar: 3,2-3,8 gr/lt
  • Yield / hectare: 12 tons

Our Cabernet Sauvignon Reserva 2013 is deep, bright ruby-red in color. The nose offers an interesting and complex array of aromas that ranges from cherries to plums and blueberries, along with soft notes of cassis and mint from the barrel aging. The palate is flavorful and complex, with medium body and firm tannins that add good structure and a subtle sweetness.

Curicó Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. This valley is alluvial in origin with loamy 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 offers very favorable conditions for winegrowing.

Vinification
The grapes were handpicked in April and transported to the winery in plastic bins, where they were gently crushed and deposited in stainless steel tanks. Approximately 30% of the fruit underwent a cold soak at 10ºC (50ºF) for five to seven days to enhance color and improve the extraction of the fruit flavors. Alcoholic fermentation was carried out at 26º–30ºC (79º–86ºF) with three pumpovers daily.
Post-fermentation maceration was also carried out, according to the development of each batch, and the wine was kept in contact with the lees for 10 to 20 days. Following this maceration, 70% of the wine was aged for approximately six months in French oak barrels to help round out the wine and smooth out the tannins. Once the final blend was obtained, the wine was cold decanted and lightly filtered before bottling.

Serving suggestions
Serve with roasted red meat, roast lamb, smoked ham and strong cheeses.

Best served at
16°–18º C (61°–64°F)

Cabernet Sauvignon