More than 10 years ago we had to go out to look for this vineyard in a warmer place than Peñalolen since the Carménère that we had planted in our vineyard did not achieve the phenolic maturity we desired.
This place has been carefully selected by our winemakers in order to obtain a Carménère with good maturity but showing the characteristics of this variety.
The vineyard, being close to the Mapocho river, receives the cold breeze that circulates through the valley, giving the grapes the vegetal and distinctive aromas of the Carménère, which give them great complexity and a very different character from other Carmenere from other valleys that are they ripen at higher temperatures.
Characteristics of the vintage: The 2018 vintage was very good for us and this Carménère had a slow maturation and at low temperatures that gave very soft tannins and great complexity in the wine.
Characteristics of the vineyards: The Talagante vineyards are 300 meters high. These are a mixture of alluvial soils with a clayey silt. This mixture allows a very good drainage of the waters, which results in a very good maturity of tannins.
The irrigation of these vineyards is essential and is done with water from the Mapocho river. A drop-by-drop system is used and supplemented, if necessary, by furrows. The plants of these vineyards are of mass origin in loam, planted in the years 2000 and 2003, with a density of 4,200 plants per hectare. The yield is 6,500 kgs / ha.
Elaboration (including used yeasts): The grapes are harvested manually in boxes of 10 kg. The manual selection is done on a belt before washing and drying the grapes. The grapes are washed and dried before grinding. It is then completely destemmed and then gently ground. Then the fermentation begins with six days of pre-fermentation maceration at a low temperature. Fermentation is carried out in the presence of yeast Saccharomyces cerevisiae, Zymaflore F15, in a 6,500-liter stainless steel tank. at 26o C for seven days, with three pump-overs a day to respect the fruit as much as possible. After the alcoholic fermentation is finished, post-fermentation maceration is carried out for six or more days. The malolactic fermentation is carried out in barrels. Aging: 40% in Stainless Steel Tanks and 60% in French oak barrels of 400 and 225 liters for 4 months (33% 2nd use, 33% 3rd use and 33% 4th use).
This wine has an intense deep violet color. Ripe red fruits, toffee and soft notes of Carmenere's own paprika stand out on the nose, which blend perfectly with the toast of the French oak barrels of its aging. In the mouth it is well structured, with ripe and soft tannins, with an elegant and long persistence that makes it appropriate to serve with lean and spicy red meats, poultry or pork.
Designation of Origin : Maipo Valley
Grape type : 85% Carmenere, 15% Cabernet Sauvignon
Planting Date : 2000-2003
Soil : Alluvions
Vineyard Height : 300 msnm
Production : 12.000 bottles
Type : Vin rouge sec
Alcohol : 14%
pH : 3,63
Total Acidity : 3,67 g/L (H2SO4)
Residual Sugar : 2,31 g/L
