Varietal Composition: 100% Pinot noir
Appellation – Origin: Itata Valley
Yield: 5 tons/ha
Trellis System: Vertical shoot positioning
Vinification: The grapes were handpicked in the first and
second week of April. Pinot Noir subjected to pre-fermentation
cold maceration and later to alcoholic fermentation with select
yeasts at a maximum temperature of 24º C, with pumping over
operations three times a day for 12-14 days. Complete
malolactic fermentation was later conducted with native and
select yeasts for 8 to 14 days. The wine was finally aged in
French oak barrels for 8 month.
and three months on submarine cellar. The wine was finally
aged in the bottle for six months.
Colour: Intense red color, clean and brilliant
Nose: Impressive aromas to wild mature fruits, accompanied
by lactic notes, candy, toffee and attractives tobacco notes in
the background. Very complex.
Palate: Round to palate, full and intense mouthfeel with
smooth and mature acid fruit harmoniously assembled with
tobacco notes. Long, persistent and elegant finish.
This wine is very good with red and black fishes, shrimp and
crab. Rissotto, terrines and soft meats. Ideal for soft cheese
and dry fruits.
Serve at 12ºC to 14ºC.
Total acidity: 3,3 g/L (H2SO4)
Volatile acidity 0,58 g/l
Residual sugar: 3,93 g/L.
Free Sulfates: 0,057 g/L
Total Sulfates: 0,126 g/L
Expire day: Without expiration date.
Ideal to consume: before 7 years from the vintage.