Domaine Paul Bruno was the first wine made at Viña Aquitania. The partners of the vineyard wanted to make a wine that would show the Peñalolen terroir under a traditional Franco-Chilean oenology.
This wine was produced during 1993 and 2000. After the latest vintage, Paul Bruno was separated into two wines: Aquitania Cabernet Sauvignon and our Icono Lazuli Cabernet Sauvignon.
Today, 20 years later, we have reissued Paul Bruno in a limited edition for old an new fans of this unique style of Cabernet Sauvignon.
This wine is 100% Cabernet Sauvignon and comes from our vineyard in Peñalolén, one of the highest and closest places in the Andes mountain range to the Maipo Valley. This place has been the origin of the fame of the Chilean Cabernet Sauvignon thanks to the softness of its tannins and the elegance of the wines produced in this terroir.
Because the vineyard is located at the foot of the Andes mountain range, it receives the cold breeze that comes down from the mountain range, giving the grapes the vegetable and distinctive aromas of the mountain range that translates into fresh menthol smells, sometimes combined with camphor, and very spicy, which gives it great complexity and a typicity that is very different from other wines from the Maipo Valley that originate at a much lower altitude.
Our studies and studies from other countries have shown that this set of different aromas is dominated by a molecule called vitispirene, which develops especially in Cabernet Sauvignon from cold areas and is intensely manifested in wine after the second year in the bottle.
Characteristics of the vintage: The 2018 vintage was a very good year for Viña Aquitania, quite fresh, which gave us very good aromas as previously described for the wine. The low yield helped to produce wines with very good concentration, good acidity, very fresh and, as always, with ripe, soft and elegant tannins.
Characteristics of the vineyards: The Peñalolen vineyards are in the foothills of the Andes mountain range at 700 meters above sea level. These are a mixture of alluvial and colluvial soils with a clayey silt. This mixture allows a very good drainage of the waters, which allows a very good maturity of tannins. Irrigation of these vineyards is essential and is done with water from the Maipo River. A driping system is used and complemented, if necessary, by furrows. The plants in these vineyards are of free-standing massal origin planted in 1990 and 1991, with a density of 4,200 plants per hectare. The yield is 5,500 kgs/ha.
Elaboration: The grapes are harvested manually in boxes of 10 Kgs. The manual selection is done on a belt before washing and drying the grapes.
The grape is washed and dried, then it is totally destemmed and then gently ground.
Then the fermentation begins with six days of pre-fermentative maceration at low temperature. Fermentation takes place in the presence of Saccharomyces cerevisiae yeast, in a 6,500 liter stainless steel vat. at 26°C for seven days, with three pump-overs per day to respect the fruit as much as possible. Once the alcoholic fermentation is finished, post-fermentative maceration is carried out for six or more days. Malolactic fermentation is carried out in barrels. Aging: In French oak barrels of 400 and 225 liters for 16 months (10% new, 45% 2nd use, 45 3rd use).
Intenso color rojo rubí. Muy elegante y complejo en nariz, presenta aromas a frutos rojos maduros, especias, con notas a frutos secos como higo y ciruelas secas que se mezclan con notas a moca y tabaco. En boca es armonioso y complejo, de gran elegancia, con una grata combinación de frutos y especias. De taninos suaves y redondos, este vino presenta una gran estructura y un final persistente. Domaine Paul Bruno combina perfectamente con carnes rojas y blancas y estará muy bien para acompañar cualquier comida fina.
Designation of Origin : Peñalolén, Maipo Alto Valley
Grape type : 100% Cabernet Sauvignon
Planting Date : 1991
Soil : Piedmont of Cordillera de los Andes
Vineyard Height : 700 meters
Production : 2300 bottles
Color : Ruby
Type : Red / Dry
Alcohol : 14,2%
pH : 3,45
Total Acidity : 3,79 g/L ((H2SO4)
Residual Sugar : 2,47 g/L
