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Deep and intense ruby purple in color, this wine has a clear Carmenere
identity with it's red peppers and spicy plums on the nose. In the mouth it
is round and fleshy with smooth tannins, ending with charming and spicy
black fruits notes. Carménère
Varieties: Carménère 100%
Style: Soft, fruity, and well-balanced
Production: 2.770 cases
Yield: 9 tons
Age of the Vines: 19 years
Soil Type: Alluvial, rocky clay en T.Sur
and Franco sandy en T.Norte
Irrigation: Drip irrigation
Management of Vines: Traditional,
vertical shoot position with 5 wires, 2 moveable
Harvest: Manual. Grapes are carefully
transported to the winery small containers
Analysis: 13,5% vol.
Vinification: The grapes were handpicked
during the third week of May and carefully transported to the winery. The
grapes were destemmed, lightly crushed and deposited into stainless steel
tanks, where they underwent a 3-day pre-fermentation cold soak. The must was
inoculated with selected yeasts and allowed to ferment at 28 – 30 degrees C
(82 – 86 degrees F) with regular pumpovers that ranged from 1.5 times the
volume in the beginning and to half volume at the end. Upon completion of
the alcoholic fermentation, the wine remained on its skins for another week
to develop additional structure and character. The wine was then separated
from the skins; the skins were pressed and the press wine was reserved
separately. The finished wine was cold stabilized, filtered, and bottled.
Tasting Note: The dark purplish-ruby-red
color precedes a serious and intense nose that recalls plum liqueur,
blueberries, and ripe red bell peppers heightened by a mineral note of
pencil lead. A touch of leather follows, combined with a toast and light
spice. It is direct and voluminous on the palate, where velvety tannins and
completely integrated acidity result in a well-rounded structure before
ending on silky smooth fruit with spicy accents.
Best Enjoyed: Within 4 years
Winemaker: Jose Pablo Martin
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