Black Fruit and Pepper / Spice, Woody and Smokey
BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): High (More than 14%)
Origin: Central Valley Region (Maipo, Cachapoal Valley & More), Chile
Grape Varietals:
Cabernet Sauvignon, Petit Verdot, and Cabernet Franc
Winemaking:
Destemmed and Malolactic Fermentation
Maturation: 13-18 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Grilled, roast or braised red meat
ASIAN FOOD PAIRING
Grape Varietals & Region: 94% Cabernet Sauvignon, 5% Petit Verdot and 1% Cabernet Franc from teh El Mariscal & Pirque vineyards in Maipo, Chile. Alluvial soil on the third terrace of the northern bank of the River Maipo. The soils are low in nutrients and stony with a lot of gravel that ensures they are highly permeable, offering the vines excellent drainage.
Taste Profile: Deep, dark red. Black fruit aromas like cherries, cassis and blackberries, along with notes of cedar and a smoky hint. The mouth is velvety, framing a firm tannic structure and the finish is very long with pronounced flavours.
Winemaking Process: The clusters are selected in the vineyard. Then the grapes are destemmed and transported to the fermentation vats. The alcoholic fermentation takes place in closed stainless steel tanks at a temperature of 26°C-28°C and lasts 8 days. Later the wine is kept in contact with its skins for around 10 days before being racked off. The wine undergoes a spontaneous malolactic fermentation, and is then aged for 16 months in French oak barels, of which 30% are new
