|Grand Reserve 2010|
|Physical and Chemical Analysis|
|Residual sugar:||2,38 gr/lt|
|Yield / hectare:||10 tons|
Our Carmenere is deep dark red in color, and the nose displays lively expressive tones intermingled with ripe black fruit and smooth notes of white pepper and cloves. This wine is well-rounded on the palate with medium structure and an enjoyable persistence.
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 were handpicked in the first half of May and transported to the winery in plastic bins, where they were crushed and deposited into small stainless steel tanks. 70% of the grapes was macerated for two to three days then fermented in stainless steel tanks. Alcoholic fermentation was carried out at 26º–30ºC (79º–86ºF) with three pumpovers daily.
As the grapes in this wine come from different blocks of the same vineyard, post-fermentation maceration time was adjusted to suit the development of each batch. Most lots were left in contact with the lees for an extended time that ranged from 7 to 15 days. The wine was aged in first- and second-use French oak barrels to round out the wine and add balance on the palate. Once the final blend was achieved, the wine was cold decanted and lightly filtered before bottling.
Pickled rabbit, game birds and pasta with seasoned sauces.
Best served at
16°–18º C (61°–64°F)