The grapes (not crushed) were cold macerated for 5 days prior to fermentation, then inoculated with selected yeasts. The temperature was gradually raised to allow fermentation to begin, but remained below 28ºC (82ºF) throughout the entire process. Pumpovers were controlled by regular tastings; they were most intense during the early stages of fermentation (including 2 daily delestages before 1050 of density) and tapered off toward the end. An extended post-fermentation maceration allowed the wine to develop greater sweetness and elegance on the palate.
The climate is strongly influenced by the low-lying Coastal Mountains and the Pacific Ocean 28 km (17.5 mi) away. The frequent morning fogs dissipate at midday, allowing the temperature to rise, although they are moderated by cool maritime breezes. The proximity to the sea is also manifested in the somewhat elevated evening temperatures that reach 20 ºC in January, the warmest month of the year.
Deep and intense ruby-red color with violet hues. The complex bouquet combines black olives, fresh black fruits like black currant, some spices and minerality. The fresh palate is elegant and concentrated with tremendous balance, and a long, pleasing finish.
Santa Rita Reserva - Merlot, 2015
Tarapaca Plus - Red Blend, 2013
Vina Tarapaca Gran Reserva - Carmenere, 2015
Casillero del Diablo - Chardonnay, Reserva, 2013
Montes Alpha - Carmenere, 2014
Sunrise - Carmenere, 2014
Mo. - Sa.: 8 - 22:00 Uhr
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