Vinos

titulo

Cabernet Sauvignon

 

VINEYARDS
 
Appellation: Aconcagua Valley
The grapes for our Max Reserva Carmenère come mainly from our Max V, VI and VII vineyards in the Aconcagua Valley. The vineyards are planted on soils of alluvial and colluvial origin, with a variable percentage of clay and stones, good drainage and depth for the roots to explore. By reaching the fruit zone, it helps ripening the grapes and enhances the variety’s characteristic aromas and flavours.
 
VINTAGE NOTES
 
A superb growing season characterized by its cool conditions, particulary in the northern and coastal areas of Chile. Spring was marked by cool temperatures and rains concentrated in the month of October that recharged the soils and provides enough water for the plants to grow well early on. Elegance and balance are the key descriptors of this season, with fine grain tannins, great colors and long finish. Carmenère stands out for its spicy notes and elegance.
 
WINEMAKING NOTES
 
Grapes were handpicked, carefully inspected, crushed and deposited in stainless steel tanks. Alcoholic fermentation took place at temperatures that varied between 24 and 28ºC, with three daily pumpovers to achieve a complete extraction of tannins and aromas from the skins, which added structure, support and complexity to the wine. Depending on the Carmenère lot, wine was left on the skins from 7 to 33 days and aged for 12 months in French oak barrels, 8% new.
 
TASTING NOTES
 
Spicy character predominates on the nose, with aromas of black pepper and paprika, all followed by notes of figs and plums, as well as subtle touches of black olives. The aging in barrel added harmonious notes of coffee and black chocolate to this blend of aromas. The wine feels velvety on the palate, with round and polished tannins that emphasize the flavours of black fruits and figs, as well as the variety’s classic spicy character.

 

Origen: 
Valle de Aconcagua
Composición: 
85% Cabernet Sauvignon 10% Petit Verdot 5% Cabernet Franc
Alcohol: 
14% by vol.
PH: 
3,49
Acidez Total: 
6.18 g/l (tartaric acid)
Azucar residual: 
2.97 g/l