Cabernet Sauvignon
Tasting Notes:
Ruby red with a violet hue. The nose recalls fresh red fruit, primarily berries, cherries, and black currants that intermingle with subtle notes of vanilla. The complex, medium-bodied palate shows good structure and balance with soft, well-rounded tannins leading to a long and pleasing finish.

Cabernet Sauvignon 91%, Syrah 5%, Malbec 4%.

The grapes for this wine come from different Cabernet Sauvignon vineyards in the Colchagua Valley and have an average age of 28 years. The soil has an alluvial origin with a sandy-clay texture, good drainage, and moderate fertility. The vineyard was planted to a density of 4,808 plants/hectare, and the vines are trellised to low vertical shoot position and spur pruned. Vine shoots are tipped in spring and early summer, and leaves are manually pulled in early March to increase ventilation to the grapes and exposure to the morning sun.

Vinification process:
The grapes were destemmed and crushed into a stainless steel tank, where they underwent a 3-day cold soak. Alcoholic fermentation took place with selected yeasts at 2527C (77-81F) with just 2 pump over per day for a gentle extraction. The process ended with a post-fermentation maceration for approximately 2 weeks. Malolactic fermentation occurred naturally. Approximately 20% of the wine was aged in oak barrels and the rest in stainless steel and concrete tanks. Once the different components were blended, the wine was lightly filtered and bottled.

Aging process:
Approximately 20% of the blend was aged for 6 months in French oak and the rest in stainless steel and concrete tanks.

Main aromas and flavors:
Berries, cherries, and black currants and vanilla.

Alcohol Contents:
13.8% vol

History Awards: