- Tasting Note: Deep ruby red with a nose of intense aromas of fresh red fruit like cherries, intermingled with a subtle note of oak that is perfectly integrated in the wine. Good acidity balances this wine with a concentrated palate that achieves a good balance between the alcohol level, body and tannins. Smooth texture and a long finish.
- Food Matching: Ideal with reat meat, beef and lamb.
- Vineyard: Inspired by the star-filled sky above the Andes Mountains, Tarapaca planted vines in thier diverse estate in the Cachapoal Andes Valley, with soils formed from millions of years of volcanic eruptions and mighty earthquakes. Cabernet Sauvignon and Cabernet Franc are grown in the volcanic soils with fractured yellow parent rock, and minerals intermingled with sand and clay, which have good permeability. The wines from these soils have minerality and structure. There are also significant deposits of alluvial gravel ranging from large, through irregular and mediumsized to fine gravel with sand. The vineyard is located 110 km south of Santiago, capital city of Chile 34°21´ Latitude S - 70°42´ Longitude Different slopes, moderate and soft principally, 500-600 Ton per year␉␉␉␉␉␉␉␉␉
- Vinification: The grapes were selected three times: in the vineyard during the harvest, on the reception table at the cellar and after destemming. The fruit was protected throughout with carbonic snow to avoid oxidation, the loss of aromas and unpleasant ␞avours. A 3 to 5-day pre-fermentative maceration took place at 8ºC to gently extractpolyphenols, which contributed colour and aromas. Later, in a process that respected the traceability of the different polygons in the vineyard, each batch of grapes underwent alcoholic fermentation in vats of different types and sizes at a controlled temperature of up to 26°C. For 10 days, 6 short daily pump-overs were implemented in order to delicately extract tannins and anthocyanins. Once the alcoholic fermentation was complete, the wine was macerated for 5-15 days (decided by daily tasting) in order to re␟ne and enhance its balance on the palate. Once the wine had achieved the balance the winemaker was looking for, the wine was racked off and allowed to settle prior to being racked into barrels. The wine was aged for 22 months, during which the malolactic fermentation occurred spontaneously. The wine was aged for thst 16 months in 225-litre French oak barrels (50% new and 35% second-use or older), apart from 15%, which was aged in foudres. The levels of toast and types of wood were adapted to each variety and terroir. Then the final blend of the different components was de␟ned through tasting. All of the wine spent 6 more months resting in 2,000-litre foudres.
- Group: Still Wine
- Color: Red
- Primary Grape: Cabernet Sauvignon
- Region: Cachapoal
- Producer/Brand: Viña San Pedro
- Closure: Agglomerate Cork
- Vegetarian: Yes
- Vegan: Yes
- Organic: No
- Biodynamic: No
- Acidity (g/L Tartaric): 5.75
- Residual Sugar (g/L): 2.92
- Grapes: Grape Cabernet Sauvignon 95 ; Grape Carménère 2 ; Grape Cabernet Franc 2 ; Grape Syrah 1