Carmenère:   85% Cabernet Sauvignon - 15% Cabernet Franc

Our Carmenère 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 Carmenère 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 Carmenère. Once or twice during the whole fermentation process, the entire tanks are pumped over and replaced immediately back.
The Carmenère 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:
Behind its deep cherry color with violet notes, the Carmenère reserve 2007 reveals intense aromas of black pepper, earth and red pepper, associated with notes of smoke and toffee. Great tipicity, juicy and fresh. It is round, well-balanced in the mouth, it's firm but silky and dry. This wine will age very well.

Food Recommendation: Beef, Game

Cheese Recommendation: Firm Cheeses.