Merlot
Cabernet Sauvignon
Carmenere
Syrah
Sauvignon Blanc
Merlot

Vineyards

Variety: Merlot

D.O.: Central Valley

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The  grapes  were  harvested  between 20th  February and 15th March,  when  their  organoleptic qualities, aromas and tannins were at their best.

Wine

Winemaking: The selected clusters were transported to the winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French and American oak during 4 to 6 months.

Tasting Notes

Bright red coulour with violet hues. The nose is predominated by plums and cherries, intermingled with notes of cinnamon, tobacco and vanilla.

This very elegant wine is well-balanced with rounded body and velvety-smooth tannins.

Food Pairing

Best served at between 16°C and 18°C. This wine pairs well with semi-mature cheese, white meat and pasta dishes.

Cabernet Sauvignon

Vineyards

Variety: Cabernet Sauvignon

D.O.: Central Valley

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The  grapes  were  harvested  between 20th March and 25th April,  when  their  organoleptic qualities, aromas and tannins were at their best.

Wine

Winemaking: The selected  clusters  were  transported  to  the  winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French and American oak during 4 to 6 months.

Tasting Notes

This wine is intense ruby red in colour. The  nose reveals  fresh  red  fruit, such  as  raspberries  and strawberries,  together with  blueberries  and blackcurrants, intermingled with  soft notes  of  vanilla and  chocolate.

Good body and balanced acidity, with ripe tannins, and a plaesant ending.

Food Pairing

Best  served  at  between  16°C  and  18°C.  This  wine  pairs  well  with  mature cheese,  red  meat, as well as roast duck or lamb.

Carmenere

Vineyards

Variety: Carmenere.

D.O.: Central Valley.

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The grapes  were  harvested  between 15 April and 10 May,  when  their  organoleptic qualities, aromas and tannins were at their best.

Wine

Winemaking: The selected  clusters  were  transported  to  the  winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French and American oak during 4 to 6 months.

Tasting Notes

Deep cherry-red.

The  bouquet  is  dominated  by  aromas  of  black  and  red  fruit,  such  as  blueberries,  blackberries,  blackcurrants,  strawberries  and  cherries,  as  well  as  spicy  notes that blend harmoniously with hints of chocolate and vanilla.

This smooth and well-balanced wine has mature, velvety tannins which give it a satisfying finish, where the notes of black fruits and chocolate reappear.

Food Pairing

Best served at between 16°C and 18°C. This wine pairs well with soft and ripe cheeses, cream based dishes, meats such as pork and lamb and well-seasoned dishes in general.

Syrah

Vineyards

Variety: Syrah.

D.O.: Central Valley.

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The grapes  were  harvested  between 15th March and 10th April,  when  their  organoleptic qualities, aromas and tannins were at their best.

Wine

Winemaking: The selected  clusters  were  transported  to  the  winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French ans American oak during 4 to 6 months.

Tasting Notes

This wine is deep purple red in color.

The nose is expressive and packed with fresh fruit, such as plums, cherries, raspberries and blackberries, together with nuances of vanilla and white chocolate.

In the mouth, this wine is smooth with balanced acidity, good concentration and ripe tannins. Fresh with fruit and spices in the finish. 

Food Pairing

Best served at between 16°C and 18°C. This wine pairs well with cheese, red meat, roast lamb and well-seasoned dishes.

Sauvignon Blanc

Vineyards

Variety: Sauvignon Blanc

DO: Central Valley

Soil: Clay loam soils with carbonate content.

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The grapes were harvested  between 20th March and 25th April,  when  their  organoleptic qualities, aromas and tannins were at their best.

Wine

Winemaking: Before the fermentation, a cold maceration was carried out for a period between 6 and 12 hours to increase the aromatic potential. Then, the fermentation went through slowly maintaining a constant temperature control between 13 ° and 15 ° C, which allowed the extraction of fruit aromas typical of the variety. After fermentation,  the  wine  was  aged  over  its  lees  during  four months,  and  battonage was used to gently move it so as to increase the volume and complexity in the mouth.

Tasting Notes

Greenish yellow color.

A nicely intense nose which displays a blend of citrus and tropical fruit aromas, such as lime, grapefruit, pineapple and pear.

This  medium-bodied  wine  with  its  vibrant  acidity  retains  the  freshness  characteristic of the variety. Notes of citrus fruit are again apparent in the mouth

Food Pairing

Best  served  at  a  temperature  of  between  8°C  and  10°C,  this  wine  is  excellent  as  an  aperitif and also pairs well with salad, seafood, ceviche and fish.


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