anterior siguiente

Reserve

Cabernet Sauvignon

HARVEST

Third week of April 10 Tons/hectare

VINIFICATION

100% of the grapes were de-stemmed and gently crushed.

Cold maceration for 3 to 5 days at 8-10 °C

Alcoholic fermentation for 7-10 days between 26 and 30 °C in stainless steel tanks with traditional pumping over. The wine remained in contact with grape skins for over 20 days.

AGING

30% was aged for 6 months in French oak

FINING & BOTTLING

No fining.

Earth filtration before bottling

TASTING NOTES

Fresh and intense fruit with notes of black cherry, red fruit and hints of smoke. Good structure and volume in the mouth, with round tannins.

FOOD PAIRING

Cheeses, pasta and meat

SUGGESTED SERVING TEMPERATURE

Serve between 16 and 18 °C.

Analysis

Alcohol: 13.5%
Acidity: 3.43 g/l
pH: 3.5
Residual Sugar: 3.2 g/l

Tasting notes Awards
Cabernet Sauvignon

Reserve

Carmenere

HARVEST

Mid-May

10-12 tons/hectare

VINIFICATION

100% of grapes were de-stemmed and gently crushed.

Cold maceration for 3 to 5 days at 8-10 °C

Alcoholic fermentation for 7-10 days between 26 and 30 °C in stainless steel tanks with traditional pumping over. The wine remained in contact with grape skins for over 20 days.

AGING

30% was aged for 6 months in French oak.

FINING & BOTTLING

No fining.

Earth filtration before bottling

TASTING NOTES

This wine has a nicely polished appearance, with dominating raspberries and blackberries combined with black pepper and spices accented by a hint of tobacco on the juicy finish. Good volume in the mouth with silky tannins and heaps of black fruit.

FOOD PAIRING

Pasta and red meat

SUGGESTED SERVING TEMPERATURE

Serve between 16 and 18 °C

Analysis

Alcohol: 13.7% vol.
Acidity: 3.2 g/l
pH: 3.67
Residual Sugar: 3.0 g/l

Tasting notes Awards
Carmenere

Reserve

Chardonnay

HARVEST

Harvest date: March 10 through 20

Handpicked and mechanically harvested

Healthy Crop

Selection made in the vineyard and at the reception area to remove leaves and wood material.

VINIFICATION

No de-stemming, no crushing

Long and slow press program

Separation by low pressure press and high pressure press

Decantation at 18 °C for 24 hours without enzymes

Fine racking in order to retain the good lees

Low turbidity juice fermentation

Inoculation with selected yeasts

100% natural acidity

100% alcoholic fermentation in stainless steel tanks

Malolactic fermentation 50% completed.

FINING & BOTTLING

Protein Stabilization with bentonite, cold stabilization and fine filtration before bottling.

TASTING NOTES

Nice and fresh wine of mineral and crisp personality. Numerous fruit flavors like fresh citrus fruit, mango, and a touch of tropical fruit and apricot. Smooth and creamy, with nice volume in the mouth. Clear and clean yellow petal color. Long and intense finish, with persistent acidity due to the fact that no extra acid was added.

FOOD PAIRING

Cheese, fish and shellfish, mild pasta and white meats.

SUGGESTED SERVING TEMPERATURE

Serve at 8°C

Analysis

Alcohol: 13.5%
Acidity: 3.4 g/l
pH: 3.5
Residual Sugar: 2.9 g/l

Tasting notes Awards
Chardonnay

Reserve

Merlot

HARVEST

Mid-April

12.0 tons/hectare

VINIFICATION

100% of grapes were de-stemmed and gently crushed.

Cold maceration for 5 days at 8 °C

Alcoholic fermentation for 10 days between 26 and 28 °C

Fermentation in stainless steel tanks

AGING

30% was aged for 6 months in French oak

FINING & BOTTLING

No fining.

Earth filtration before bottling

TASTING NOTES

The wine presents a nice, soft texture with red berry and ripe plum notes interlaced with tobacco and a hint of mint that develops through the medium palate.

FOOD PAIRING

Cheese, pasta and white meats

SUGGESTED SERVING TEMPERATURE

Serve between 16 and 18 °C

Analysis

Alc/Vol: 13.4% vol.
Acidity: 3.73 g/l
pH: 3.26
Residual Sugar: 2.67 g/l

Tasting notes Awards
Merlot

Reserve

Pinot Noir

HARVEST

Harvest dates: March 15 through 28

Handpicked and mechanically harvested

Healthy crop

The handpicked grapes were selected in the vineyard and upon arrival at the warehouse, where they were combined with the mechanically harvested grapes.

VINIFICATION

100% of the grapes were de-stemmed and gently crushed.

Cold maceration for 5 days at 8 °C.

Fermentation for 15 to 21 days between 24 and 26 °C in special 15-ton conical tanks.

Special pumping over depending on the origin of grapes.

Post fermentative maceration for 5 to 21 days based on tasting.

Malolactic fermentation 100% conducted in barrels.

AGING

Duration: 13 months

Type: 30% in third, fourth and fifth-use French oak barrels 70% in stainless steel tanks

No new barrels

Toasting: primarily medium toast

Origin of the wood: primarily Allier

FINING AND BOTTLING

No fining. Earth filtration before bottling

TASTING NOTES

Deep and intense ruby color, ripe and aromatic. A fine and elegant wine with well- balanced levels of alcohol and acidity thanks to a year of slow ripening. Flavors of black cherries, strawberries, and raspberries, with a powerful, sweet nose. Lingering, flavorful finish with velvety, gentle and ripe tannins.

SUGGESTED SERVING TEMPERATURE

Serve at 12 °C

Analysis

Alcohol: 13.5% vol.
Acidity: 3.43 g/l
pH: 3.68
Residual Sugar: 2.31 g/l

Tasting notes Awards
Pinot Noir

Reserve

Sauvignon Blanc

HARVEST

Picked during the first and second week of March 12 tons/hectare

VINIFICATION

The grapes were de-stemmed and gently crushed Cold maceration for 8 to 12 hours before pressing Fermentation with very clean juice at 12-13 °C for 45 days

AGING

100% of the wine was kept for 30-60 days in contact with fine lees to gain volume and creaminess

FINING & BOTTLING

Bentonite, cold stabilization. Earth filtration before bottling

TASTING NOTES

A pale green-colored and shiny wine. Nicely intense on the nose, with notes of green capsicum, white flowers and grapefruit.

Well-rounded, long and rich acidic aftertaste.

FOOD PAIRING

Shellfish, especially oysters and clams

SUGGESTED SERVING TEMPERATURE

Serve at 12 °C

Analysis

Alcohol: 13.0% vol.
Acidity: 4.5 g/l
pH: 3.1
Residual Sugar: 3.9 g/l

Tasting notes Awards
Sauvignon Blanc

Reserve

Syrah

HARVEST

At the end of April 12.0 Tons/hectare

VINIFICATION

100% of the grapes were de-stemmed and gently crushed. Alcoholic fermentation for 10 days between 26 and 30 °C in stainless steel tanks with traditional pumping over. Part of the volume was punched down between two and three times per day. Post fermentative maceration for 15 days.

AGING

30% was aged for 6 months in French oak

FINING & BOTTLING

No fining. Earth filtration before bottling

TASTING NOTES

A complex and intense wine that combines cherry, raspberry, black fruit and bacon flavors with spice and smoky notes in the finish. A full-bodied and juicy wine with round tannins. In balance with the intense fresh fruit.

FOOD PAIRING

Pasta with different sauces and mushrooms, meat and spicy dishes

SUGGESTED SERVING TEMPERATURE

Serve between 16 and 18 °C

Analysis

Alcohol: 13.7% vol.
Acidity: 3.27 g/l
pH: 3.68
Residual Sugar: 3.2 g/l

Tasting notes Awards
Syrah