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This Cabernet Sauvignon varietal from the Central Valley has an intense, persistent, fresh and fruity aroma. Aromas of red fruits such as strawberries and cherries, ripe black plums, hints of chocolate, mocha, vanilla and pleasant toasted and caramel smells stand out.
When the grapes arrived at the winery, they were destemmed and macerated at a cold temperature for 4-6 hours to bring out their aromatic expression. Then they were pressed at a low pressure and the sediment was removed from the juice, which was then inoculated with selected yeasts. Finally, the juice was fermented in stainless steel tanks for 15 days at a temperature no higher than 14°C, so as to develop and retain the citrus and tropical aromas that are so typical of the variety.
Our Central Valley Merlot Varietal has an expressive and
interesting smell of red fruits such as cherries, plums, cassis. The contribution of the wood is given through notes of vanilla and cherry liqueur.
interesting smell of red fruits such as cherries, plums, cassis. The contribution of the wood is given through notes of vanilla and cherry liqueur.
This Cabernet Sauvignon varietal from Maipo and Pencahue vineyards in the Central Valley shows fresh red berry aromas, strawberries, and cherries, laced with hints of vanilla from the french and american oak used in its ageing.
Once the grapes reached the winery, they were destemmed and directly pressed without any prior maceration so as to obtain a pale-colored must with fruity aromas and flavors. Finaly the clean must was fermented in stainless steel tanks with selected yeasts at a controlled temperature of between 12°C and 14°C to favor the generation of fresh red fruit aromas.
This Carmenère varietal from the Maipo, Penahue, and Santa Cruz vineyards in the Central Valley is of a bright ruby red color with violet hues, full of red and ripe blackberries, and subtly spicy and toasty notes. Medium body, and very smooth tannins.
This Chardonnay varietal is made with grapes harvested from the Maule and Curico valleys close to Chile’s ocean coast. Pale yellow and greenish hues with intense, fresh and vibrant aromas of bananas, peaches and a hint of toast from the wines contact with oak during fermentation.
Temperature controlled fermentation with selected yeasts for 96 hours, 10 days maceration prior to decanting into barrels for malolactic fermentation and aging for 12 months in French and American oak, 15% new and 85% used. 20% of the wine is aged in stainless steel tanks to retain freshness and a fruit forward palate.
98% Carmenère, 2% Merlot vinified separately in small tanks. Grapes are destemmed, crushed and cold macerated to gently extract color and aromas. Temperature controlled fermentation with selected yeasts for 7 days with daily pump-overs finishing with a 20 day maceration. 75% of the wine ages for a year in contact with French and American oak, 25% is aged in stainless steel tanks.
92% Cabernet Sauvignon, 5% Syrah, 3% Carmenère vinified separately in small tanks. Grapes are destemmed, crushed and cold macerated to gently extract color and aromas. Temperature controlled fermentation with selected yeasts for 7 days with daily pump-overs finishing with a 20 day maceration. 80% of the wine ages for a year in contact with French and American oak, 20% is aged in stainless steel tanks to retain the fruity component.