Our Cabernet Sauvignon Reserve vines grow in our vineyards in San Luis de Pirque, in a light and permeable soil, finding the perfect conditions to produce the best grapes. With limited yields and sound growing techniques, we achieve the excellent grapes required for making our fine wines.

Winemaking process:
The selected Cabernet Sauvignon grapes are gently removed from the stems, and remain intact when deposited in our 240 Hl stainless steel tanks for a two days pre-fermentation maceration, which helps releasing the color and flavor from the skin.

Then, during the fermentation process, a pumping over is carried on twice a day, allowing the juice to be in constant contact with the skin all over the process. This results in a more intense color of the Cabernet Sauvignon. Once or twice during the whole fermentation process, the entire tanks are pumped over and replaced immediately back.

The Cabernet Sauvignon post-fermentation maceration lasts between seven and fourteen days. It is followed by a malo-lactic fermentation. Then the wine is aged in French and American oak barrels during a period of eight months, and 5 months in the bottle before being released.

Tasting note:
The La Misión Cabernet Sauvignon Reserva 2007 shows a deep ruby color with intense and complex aromas of red fruits, berries, blackberries, cassis and toasty nuances. On the palate the wine has a good structure and balance, shows tasty fruity flavors with ripe tannins, a medium to full body and a beautiful persistence.

Food Recommendation: Beef, Game

Cheese Recommendation: Firm Cheeses.