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The grapes of camenere are cultivated from 10-year-old vines
grown in Melozal, located in the heart of the Maule Valley. The conduction system
consists in a double-crosspiece and are tied in with a knotted cord. A manual harvest produces a 7,000 kg yield per
hectare. The wine's composition is 91% camenere and 9% carignan.
WINE MAKING PROCESS /stem removal and
gentle crushing of the berries cold maceration is conducted over a 48-hour period. The selected yeast is directly sown during the fermentation process taking place at temperatures of 24ºc over
an 11-day period. Alcoholic post-fermentation maceration takes place
over a period of 12 days. 100%
natural complete malolactic fermentation 4 pumping over per day.
OAK CONTACT: Total period of 8 months in
first. Second and third use barrels of American Oak medium toasted.
BOTTLING /
Filtration:The wine is unfiltered to maximize flavour. Potential maturation: up to 6 years
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CHEMICAL ANALYSIS |
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Alcohol Content (20º) |
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14.75 |
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pH |
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3.78 |
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Ackermann dry extract |
g/l: |
32.60 |
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Total acidity |
g/l: |
5.43 |
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Volatile acidity |
g/l: |
0.57 |
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Total Sulphur |
g/l: |
0.067 |
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Free Sulphur |
g/l: |
0.016 |
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Residual Sugars |
g/l: |
2.09 |
TASTING NOTES /Highlighted by an intense blackish red with violet tinges. Aromas: complex with toast, Earth, chocolate and vanilla notes mingled with a rich fruitness, blackberry, sour cherry, raisins and soft hints of mint and tea. It is intense, elegant and generous good flavour in the mouth. Well-balanced and of high concentration notes of vanilla, fresh fruits, Earth, spices and cigars box backed by a pleasant final hint of chocolate.
FOOD AND DRINK PAIRING / Enjoy it with lamb ribs, white meats, seasoned fish, meatballs, Chinese food, gruyere and parmesian cheese. Serve at room
temperature, ideally 18ºc.
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