VINEYARDS

VARIETY

Chardonnay

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay with a depth of 2 metres.

HARVEST

The harvest was carried out from 7th to 24th March, the moment when the grapes possess their best aromatic qualities. The bunches are harvested by hand, during the first hours after sunrise, before being transported and carefully selected, to ensure the quality and character of this grape variety grown in the Casablanca Valley.

VINIFICATION

FERMENTATION

100% of this wine was fermented in stainless steel tanks to preserve the varietal arom.

AGEING

After fermentation, the wine was aged over its lees for 6 months and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment. 25% of the wine was aged in French oak for the same period of time as the part that retained its fruity component.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.52; Tartaric Acid: 6.5 g/L; Residual Sugar: 1.75 g/L.

AGEING POTENTIAL

This wine can be stored for up to 5 years in optimum conditions.

TASTING NOTES

COLOR

This wine is a bright, pale yellow.

NOSE

The nose is elegant and expressive with prominent aromas of tropical fruit, such as pineapple, with soft notes of vanilla and dried fruits contributed by the ageing in French oak.

PALATE

This is a good body and delicious acidity. The finish is soft and dominated by tropical fruit and smooth vanilla.

PAIRINGS

Best served at between 8 °C and 10 °C, this wine pairs well with oily fish, cheese, risotto, shellfish, pasta and white meat.

VINEYARDS

VARIETIES

50% Cabernet Sauvignon, 30% Carmenere, 13% Syrah, 7% Petit Verdot

DENOMINATION OF ORIGIN

Maipo Valley

SOIL

Granite, clay loam. 0.8 to 1.5 m. deep.

HARVEST

2015 in the Maipo Valley was marked by moderate temperatures in the spring, and moderate to high temperatures during the ripening period. This led to an early harvest with good aromatic potential for the wines. The absence of rain during the ripening period meant exceptional disease-free conditions during harvest, achieving classic Maipo typicity.
The harvest took place between the 15th April and 5th May. The grapes were carefully selected by hand, then gently pressed in stainless steel tanks followed by a pre-fermentation cold maceration between 8°C and 10°C.

VINIFICATION

FERMENTATION

The grapes were fermented at 23°C – 28°C with two to three remontages/pipe-overs per day. Each lot was macerated separately, so the total relative duration of this process was of 15 to 20 days.

AGING

70% of the wine was aged for 10 months, half in American oak and half in French oak, while the remaining 30% was kept in stainless steel tanks.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.5; Tartaric Acid: 5.3 g/L; Residual Sugar: 3.9 g/L

AGEING POTENTIAL

Up to 7 years in good cellaring conditions.

TASTING NOTES

COLOR

Deep ruby red.

NOSE

Intense bouquet of black and red fruits, blackberry preserve and bright spicy notes.

PALATE

Abundant fruit flavours of blackberries and red berries, with a perfectly balanced structure and smooth tannins. Balanced in body with a persistent finish leaving notes of spices, chocolate and vanilla.

PAIRINGS

Pairs well with semi-ripe cow or goat’s cheeses. It allows for a wide spectrum of food options, particularly beef, pork and game, stews and spicy dishes. Also goes very well with charcuterie and grilled sausages.

VINEYARDS

VARIETY

Pinot Noir

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay, 2m deep

HARVEST

2015 was a disease-free year with normal temperatures and no rain. Healthy bunches yielded wines with good fruit intensity, balanced acidity and moderate alcohol.
The harvest took place between 20th and 25th March, at which point the grapes were showing optimum organoleptic qualities of aromas as well as ripeness of tannins. Bunches were picked at night to avoid oxidation and loss of quality.

VINIFICATION

FERMENTATION

Grapes underwent a 7-day cold maceration to extract colour and aromas from the skins. An open-vat, temperature-controlled fermentation was carried out at 22-26°C with regular push-downs, allowing for a soft extraction of colour, aromas and tannins.

AGING

40% of the wine was aged for 10 months in French oak, and the remaining 60% was kept in stainless steel tanks as a fruit component for the final blend.

TECHNICAL DATA

Alcohol: 12.5% ABV; pH: 3.5; Tartaric Acid: 5.6 g/L; Residual Sugar: 2.5 g/L

AGING POTENTIAL

Up to 5 years in ideal cellaring conditions.

TASTING NOTES

COLOR

Deep ruby red with violet hues.

NOSE

Fruity bouquet with notes of cherry and red berries such as strawberries and raspberries, intertwined with soft spicy notes and a touch of vanilla from the French oak ageing.

PALATE

Delicate body with good acidity and smooth tannins, adding freshness and a silky texture. Good length, again showing notes of red fruits, vanilla and spices.

PAIRINGS

We recommend serving at 14–15 °C. Good to pair with oily fish, pasta and white meats.

VINEYARDS

VARIETY

Cabernet Sauvignon

DENOMINATION OF ORIGIN

Maipo Valley

SOIL

Granite and gravel/stones with high permeability. 0.6 to 2m. deep.

HARVEST

There was a fair amount of temperature variation throughout the 2015 ripening season. This meant we had to go through every vineyard block thoroughly, tasting the grapes and defining the correct harvest date. No rainfall during the ripening period meant perfectly healthy bunches yielding wines with good fruit concentration, balanced acidity and moderate alcohol.
We harvested between 25th and 30th April at which point the grapes were showing optimum organoleptic quality of aromas and ripeness of tannins. Bunches were picked manually, transported and sorted at the winery.

VINIFICATION

FERMENTATION

A pre-fermentation cold maceration was carried out to extract the most colour and aromas, followed by fermentation in stainless steel tanks.

AGING

70% of the wine was aged in French oak for 10 months, followed by 3 months in bottle before release.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.60; Tartaric Acid: 5.6 g/L; Residual Sugar: 3 g/L

AGING POTENTIAL

7 years in optimal cellaring conditions.

TASTING NOTES

COLOR

Deep ruby red.

NOSE

Intense and expressive with fresh red and black fruits, particularly showing strawberries, raspberries, blueberries and cassis combined with aromas of black pepper, caramel, tobacco and chocolate.

PALATE

Balanced with good structure, perceptible acidity and ripe tannins. Long and persistent fruity finish.

PAIRINGS

We recommend serving at 16°C. Goes well with mature cheeses, grilled meats and well-seasoned dishes.

VINEYARDS

VARIETY

Carmenere

DENOMINATION OF ORIGIN

Colchagua Valley

SOIL

Granite and gravel/stones with high permeability.

HARVEST

There was a fair amount of temperature variation throughout the 2015 ripening season. This meant we had to go through every vineyard block thoroughly, tasting the grapes and defining the correct harvest date. No rainfall during the ripening period meant perfectly healthy bunches that yielded wines with good fruit concentration, balanced acidity and moderate alcohol.
Harvest took place between 25th April and 10th May when the grapes showed their optimum organoleptic qualities and ripeness of tannins.
The grapes were hand-picked, transported and sorted at the winery.

VINIFICATION

FERMENTATION

Pre-fermentation cool maceration in order to extract greater colour and aromas. The must was then fermented in stainless steel tanks for at 24°C – 28°C.

AGING

70% of the wine was aged in French oak for 10 months, followed by 3 months in bottle before release.

TECHNICAL DATA

Alcohol: 13% ABV; pH: 3.7; Tartaric Acid: 4.9 g/L; Residual Sugar: 3 g/L.

AGING POTENTIAL

7 years in optimal cellaring conditions.

TASTING NOTES

COLOR

Deep cherry red with garnet notes.

NOSE

Intense and alluring, with highlights of black and red fruit aromas such as blueberry, blackberry, groseilles, strawberries and cherries. Spicy and earthy notes blend harmoniously with lashings of chocolate and vanilla as well as a pleasant balsamic note.

PALATE

The rich structure stands out with balanced body and big velvety tannins that give greater volume to the wine. A clean and elegant finish.

PAIRINGS

We recommend serving at 16 -18 °C. Ideal to pair with soft cheeses, cream-based dishes, pasta and meats such as pork and lamb.

VINEYARDS

VARIETY

Sauvignon Blanc

DENOMINATION OF ORIGIN

Casablanca Valley

SOIL

Sandy clay. 2m. deep.

HARVEST

Casablanca valley experienced moderate to high temperatures in 2017, with grapes achieving full ripeness by the time harvest began at the beginning of March. This year’s Sauvignons show more of a citrus and tropical aromatic profile.
The harvest took place between the 6th and 17th March, at the point where the grapes had reached their optimum aromatic potential. Bunches were picked at night and immediately transported to the winery in order to preserve the quality and character of this variety.

VINIFICATION

FERMENTATION

The must was protected against oxygen throughout the fermentation process. We carried out a cold maceration prior to fermentation between 12 to 14 hours for increased skin contact.
Slow fermentation with permanent temperature control between 12°C and 15°C to extract the characteristic fruit and mineral aromas of this variety.

AGING

The wine remained in contact with the lees for three months after fermentation, with slow battonage to maximise lees contact thus attaining greater body and complexity. In order to intensify the fruit character typical of this variety the wine was not aged in oak.

TECHNICAL DATA

Alcohol: 12,5% ABV; pH: 3.30; Tartaric Acid: 6.2 g/L; Residual Sugar: 3.5 g/L

AGING POTENTIAL

Up to four years in appropriate cellaring conditions.

TASTING NOTES

COLOR

Pale green.

NOSE

Complex and elegant, with a mix of citrus and tropical fruit aromas such as lime, grapefruit, pineapple and pear, complemented by gentle notes of minerals and herbs.

PALATE

Elegant with vibrant acidity, retaining the freshness typical of the variety. Citrus notes show again leading to a mineral finish which adds complexity to the wine.

PAIRINGS

We recommend serving between 8°C and 10°C. Ideal as an aperitif or with salads, seafood, ceviche and fish.