WINES
WINES
WINES
F R O M
C H I L E
T E C H N I C A L
S H E E T S
ECONOMIC
ECONOMIC
SAUVIGNON BLANC
Appellation
Central Valley
Alcohol
13%
Total acidity
5 g/L
Residual sugar
< 4 g/L
Goes best with
Ceviche
CLIMATE
The vineyards are located relatively close to the Pacific Ocean, therefore receiving some coastal breezes
that help to keep slightly cool temperatures in summer time. Annual rainfall averages about 600 millimeters (23.6 inches) that are mostly concentrated during winter months.
VITICULTURE
Year of Plantation
2002 - 2012
Trellis System
Vertical Shoot Position (VSP)
Density
2,666 plants/hectare (1,076 plants/acre)
Yield
20 tons/hectare (8.1 metric tons/acre)
Soil
Deep soils with loam texture and high percentage of clay.
WINEMAKING
Pressing
Destemmed grapes are pressed in pneumatic press up to 0.2 bar pressure.
Fermentation
It is done with special yeasts for Sauvignon Blanc at temperatures
ranging between 14°C and 16°C (57° to 61° Fahrenheit).
Aging
Wine aged over its lees in stainless steel tanks for 1-2 months before bottling.
TASTING NOTES
Appearance
Bright transparent light green.
Nose
Fresh herbal, citric notes.
In mouth
Medium volume and balanced acidity on the palate.
ECONOMIC
CHARDONNAY
Appellation
Central Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Camembert cheese
topped w/ papaya chutney
CLIMATE
Temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime
temperatures, resulting from the proximity of the Pacific Ocean and the Andes Mountains. Our vineyards
receive coastal breezes during the afternoon that help to keep summer temperatures moderate.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,600 plants/hectare (670 plants/acre)
Yield
14 tons/hectare (4.8 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first half of March.
Soil
Deep, clay loam soil.
WINEMAKING
Maceration
Short maceration period of 10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus).
Temperatures
17°C-18°C (63°F-64°F), with aeration at the end of fermentation.
Aging
Wine conserved on its lees in stainless steel vats for 2-3 months
before bottling.
TASTING NOTES
Appearance
Pale, bright yellow color.
Nose
Delicate notes of honey and white flowers.
In mouth
Nice texture of tropical fruit mingled with sweet peaches flavors. With
a pleasant acidity, this is a medium-bodied wine with an elegant finish.
ECONOMIC
CABERNET SAUVIGNON
Appellation
Central Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Stuffed turkey
CLIMATE
The vineyards are located relatively close to the Pacific Ocean, therefore receiving some coastal breezes
that help to keep slightly cool temperatures in summer time. Annual rainfall averages about 600 millimeters (23.6 inches) that are mostly concentrated during winter months.
VITICULTURE
Year of Plantation
2002 - 2012
Trellis System
Vertical Shoot Position (VSP)
Density
2,666 plants/hectare (1,076 plants/acre)
Yield
20 tons/hectare (8.1 metric tons/acre)
Soil
Deep soils with loam texture and high percentage of clay.
WINEMAKING
Maceration
10 days of skin contact.
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); temp.25°C-28°C (77°-82° F).
Aging
Wine aged over its lees in stainless steel tanks for 3 months before bottling.
TASTING NOTES
Appearance
Bright red and clean.
Nose
Red fruit such as red cherry and plums, sweet spices.
In mouth
Sweet well-balanced tannins, juicy palate and pleasant aftertaste.
ECONOMIC
MERLOT
Appellation
Central Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Pork chops
CLIMATE
The vineyards are located relatively close to the Pacific Ocean, therefore receiving some coastal breezes
that help to keep slightly cool temperatures in summer time. Annual rainfall averages about 600 millimeters (23.6 inches) that are mostly concentrated during winter months.
VITICULTURE
Year of Plantation
2002 - 2012
Trellis System
Vertical Shoot Position (VSP)
Density
2,666 plants/hectare (1,076 plants/acre)
Yield
20 tons/hectare (8.1 metric tons/acre)
Soil
Deep soils with loam texture and high percentage of clay.
WINEMAKING
Maceration
10 days of skin contact.
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); temp.25°C-28°C (77°-82° F).
Aging
Wine aged over its lees in stainless steel tanks for 3 months before bottling.
TASTING NOTES
Appearance
Bright crimson red.
Nose
Fresh red fruit such as strawberries and balsamic notes.
In mouth
Soft tannins, nice acidity and pleasant aftertaste.
ECONOMIC
CARMÉNÈRE
Appellation
Central Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Risotto
CLIMATE
The vineyards are located relatively close to the Pacific Ocean, therefore receiving some coastal breezes
that help to keep slightly cool temperatures in summer time. Annual rainfall averages about 600 millimeters (23.6 inches) that are mostly concentrated during winter months.
VITICULTURE
Year of Plantation
2002 - 2012
Trellis System
Vertical Shoot Position (VSP)
Density
2,666 plants/hectare (1,076 plants/acre)
Yield
20 tons/hectare (8.1 metric tons/acre)
Soil
Deep soils with loam texture and high percentage of clay.
WINEMAKING
Maceration
10 days of skin contact.
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); temp.25°C-28°C (77°-82° F).
Aging
Wine aged over its lees in stainless steel tanks for 3 months before bottling.
TASTING NOTES
Appearance
Ruby colour.
Nose
Black ripe fruits, hints of mentol and cacao.
In mouth
Fresh and round, juicy on the finish.
ENTRY
ENTRY
SAUVIGNON BLANC
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Sushi
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive coastal breezes that
help keeping cool temperatures during summer. Annual rainfall averages about 600 millimeters (23.6
inches) concentrated in winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
18 tons/hectare (7 metric tons/acre)
Harvest method
Mechanical harvest during last week of February.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae) at temperatures that range
between 14°C and 16°C (57°F-61°F). Fermentation under a reductive
method with minimal aeration, protecting the wine from oxidation.
Aging
Aged on its lees in stainless steel vats for 2-3 months before bottling.
TASTING NOTES
Appearance
Bright pale yellow colour with green hints.
Nose
Expressive notes of lime and green apples with herbal hints.
In mouth
Fresh, crisp, with a nice acidity and a very pleasant finish.
ENTRY
CHARDONNAY
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5.3 g/L
Residual sugar
< 4 g/L
Goes best with
Chicken, turkey
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our vineyards receive coastal breezes during the
afternoon that help to keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated mainly during winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first half of March.
Soil
Deep, clay loam soil.
WINEMAKING
Maceration
Short maceration period of 10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus).
Temperatures
17°C-18°C (63°F-64°F), with aeration at the end of fermentation.
Aging
Wine conserved on its lees in stainless steel vats for 2-3 months
before bottling.
TASTING NOTES
Appearance
Straw yellow color with golden highlights.
Nose
Intense notes of pear, pineapple and acacia flowers.
In mouth
Fresh entry due to moderate acidity, medium body with outstanding
notes of exotic fruit in the finish.
ENTRY
PINOT GRIGIO
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Fresh cheese or
simply on its own
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our vineyards receive coastal breezes during the
afternoon that help to keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated mainly during winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
12 tons/hectare (4.8 metric tons/acre)
Harvest method
Mechanical harvest during last week of February.
Soil
Deep, clay loam soil.
WINEMAKING
Maceration
Short maceration period of 10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus).
Temperatures
17°C-18°C (63°F-64°F), with aeration at the end of fermentation.
Aging
Wine conserved on its lees in stainless steel vats for 2-3 months
before bottling.
TASTING NOTES
Appearance
Pale straw color with yellow highlights.
Nose
Great concentration of citric fruits, pineapple and white flowers.
In mouth
Nice acidity, light body and distinct notes of citric fruit in the finish.
ENTRY
MOSCATO
Appellation
Curicó Valley
Alcohol
13%
Total acidity
6 g/L
Residual sugar
< 4 g/L
Goes best with
Caprese salad
CLIMATE
These Vineyards are located in the southern part of the Curicó Valley. Annual rainfall averages about 800
millimeters (32 inches) concentrated in the winter months.
VITICULTURE
Year of Plantation
1978
Trellis System
Gobelet (no training system other than the vine itself)
Density
6,000 plants/hectare
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand-picked. Middle of March.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil
composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Maceration
Very brief cold maceration prior to fermentation.
Fermentation
Starts with active dry yeast (Bayanus); temperature 16-18ºC.
TASTING NOTES
Appearance
Bright golden color with yellow reflections.
Nose
White peach, quince and exotic fruits.
In mouth
Nice volume yet fresh with hints of white fruit and citrus on the finish.
ENTRY
SAUVIGNON BLANC–SEMILLON
Varietal Composition Sauvignon Blanc 85% - Semillon 15%
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Caprese salad
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive coastal breezes that
help keeping cool temperatures during summer. Annual rainfall averages about 600 millimeters (23.6
inches) concentrated in winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
18 tons/hectare (7 metric tons/acre)
Harvest method
Mechanical harvest during last week of February.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae) at temperatures that range
between 14°C and 16°C (57°F-61°F). Fermentation under a reductive
method with minimal aeration, protecting the wine from oxidation.
Aging
Aged on its lees in stainless steel vats for 2-3 months before bottling.
TASTING NOTES
Appearance
Bright yellow color with golden hues.
Nose
Expressive floral and herbal notes along some and tangerine hints.
In mouth
Fresh and juicy, showing a nice acidity and gentle mouthfeeling.
ENTRY
ROSÉ (CABERNET SAUVIGNON)
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Aperitif, pastas
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters,
or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the second half
of February.
WINEMAKING
Maceration
Maceration for 2-4 hours in the press. Extraction
Direct pressing with pneumatic press. Fermentation
Starts with active dry yeast (Bayanus).
Temperature
14°C-16°C (57°F-61°F).
Aging
Wine conserved in stainless steel vats.
TASTING NOTES
Appearance
Bright pink color.
Nose
Intense nose of cassis, strawberry, black cherry and a touch of menthol.
In mouth
Mouth entry is fresh, intense and complex with notes of cassis.
ENTRY
PINOT NOIR
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Chicken breast with
mushroom sauce
CLIMATE
Vineyard is located very close the Andes Mountains and therefore slightly cooler than the lower parts of the
Curico Valley. Annual rainfall averages about 800 millimeters (32 inches) concentrated in winter months.
Soils have alluvial origin and sandy loam texture, with rocky strata of brownish-gray colour.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.8 metric tons/acre)
Harvest method
Mechanical harvest during the last 2 weeks of March.
WINEMAKING
Maceration
4-16 days.
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus) at temperature ranging between
18°C and 20°C (64°F-68°F).
Aging
Wine aged in stainless steel tanks for 3 months.
TASTING NOTES
Appearance
Lovely bright cherry colour with red highlights
Nose
Intense notes of raspberry, clove and leather.
In mouth
Juicy, with gentle tannins, round mouthfeel and toasted notes in the finish.
ENTRY
CABERNET SAUVIGNON
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Grilled steak
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters,
or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Hand-picked. Last 2 weeks of April.
Soil
Deep soils with loam clay texture.
WINEMAKING
Maceration
Short maceration period: 10 days.
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); developed at temperatures
ranging 25°C-28°C (77°F-82°F).
Aging
Wine aged over its lees in stainless steel tanks for three months
before blending and bottling.
TASTING NOTES
Appearance
Ruby red color with bright red highlights.
Nose
Strawberry and raspberry notes with hints of chocolate.
In mouth
Pleasant and lively wine with medium body. Well rounded tannins on
the finish.
ENTRY
MERLOT
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Spaghetti with
pesto sauce
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive some coastal breezes that help keep temperatures in the summer time slightly cooler. Annual rainfall averages about 600
millimeters (23.6 inches) concentrated in winter months
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Mechanical harvest during second half of March
WINEMAKING
Maceration
Short Maceration: 10 days
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus) and continues at temperatures
between 25°C and 28°C (77°F-82°F).
Aging
Wine aged over its lees in stainless steel tanks for three months with
oak contact.
TASTING NOTES
Appearance
Bright ruby-red colour and pink highlights.
Nose
Expressive notes of cassis with a hint of mint.
In mouth
Red cherries and plums, developing a medium body with soft tannins
and gentle finish.
ENTRY
CARMÉNÈRE
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5 g/L
Residual sugar
< 4 g/L
Goes best with
Risotto
CLIMATE
Mediterranean climate with a wide range between daytime and nighttime temperatures, resulting from the
proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (50 kilometers, or 37
miles). Vineyard receives coastal breezes during the afternoon that help to moderate summer temperatures. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Mechanical harvest during second half of April.
WINEMAKING
Maceration
10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus) at temperatures ranging between 25°C and 28°C (77°F-82°F).
Aging
Wine conserved on stainless steel vats for two to three months with
oak contact.
TASTING NOTES
Appearance
Deep red color with violet highlights
Nose
Expressive notes of blackberry, blond tobacco and a spicy touch.
In mouth
Smooth mouth entry, the palate confirms the nose’s flavours and
shows medium body, well-balanced tannins and a pleasant finish.
ENTRY
MALBEC
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.8 g/L
Residual sugar
< 4 g/L
Goes best with
Grilled steak with
sautéed potatoes
CLIMATE
Mediterranean climate with wide fluctuation between daytime and nighttime temperatures, resulting from
the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (50 kilometers,
or 37 miles). These vineyards receive coastal breezes during the afternoon, which help to cool down temperatures during summer. Annual precipitation averages 600 millimeters, or 23.6 inches, concentrated
in winter months.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3.333 plants/hectare (1.343 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Mechanical harvest during the first half of April.
WINEMAKING
Maceration
Short maceration period of 12-15 days.
Extraction
Traditional pumping-over.
Fermentation
Initiated with active dry yeast (Bayanus) at temperatures ranging between 25°C and 28°C (77°F-82°F).
Aging
Aged in stainless steel tanks for four to five months with oak contact.
TASTING NOTES
Appearance
Ruby red with bright violet highlights
Nose
Intense red and black fruits and spices flavours, w/coffee & vanilla touches.
In mouth
Pleasant and lively, medium bodied, vanilla, cocoa, with well-blended
tannins in the finish.
ENTRY
SYRAH
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
< 4 g/L
Goes best with
Chickpea stew
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters,
or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Hand-picked. Last 2 weeks of April.
Soil
Deep soils with loam clay texture.
WINEMAKING
Maceration
Short Maceration: 10 days
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); developed at temperatures
ranging 25°C-28°C (77°F-82°F).
Aging
Wine aged over its lees in stainless steel tanks for three months
before blending and bottling.
TASTING NOTES
Appearance
Intense red color with bright violet highlights.
Nose
Blackberry and sweet spices with coffee hints.
In mouth
Gentle round tannins, juicy palate plenty of black fruits.
ENTRY
CABERNET SAUVIGNON-MERLOT
Varietal Composition Cabernet Sauvignon 85% - Merlot 15%
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5 g/L
Residual sugar
< 4 g/L
Goes best with
Pasta or thin crust
pizza topped with
prosciutto ham
CLIMATE
Mediterranean climate characterized by large day/night temperature differences because of the proximity
with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas, our vineyards receives a fair amount of wind coming from the south during the summer afternoons. This helps
keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm
concentrated during the winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Cabernet grapes are hand-picked during the last two weeks of April
and our Merlot grapes are picked during the last week of March.
WINEMAKING
Maceration
Short maceration period: 10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus); temp. 25-28 degrees Celsius (77-82 F).
Aging
Wine conserved on its lees in stainless steel vats for two to three
months before blending and bottling.
TASTING NOTES
Appearance
Deep red color with red highlights.
Nose
Intense strawberry and blueberry with a hint of cassis.
In mouth
Smooth and velvety on the palate with fine-grained tannins and an
elegant finish.
RESERVE
RESERVE
SAUVIGNON BLANC
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Raw shellfish
with green sauce
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive coastal breezes that
help keeping cool temperatures during summer. Annual rainfall averages about 600 millimeters (23.6
inches) concentrated in winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the last week of February.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil
composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae). Fermentation managed by a
reductive method w/ minimal aeration, protecting the wine from oxidation.
Temperature
14-16º C (57-61º F)
Aging
Wine conserved on its lees in stainless steel vats for 2-3 months
before bottling.
TASTING NOTES
Appearance
Pale yellow color with green highlights.
Nose
Intense lime notes, fresh grass and asparagus.
In mouth
Juicy and fresh palate with medium-light body and herbal character.
RESERVE
CHARDONNAY
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5.3 g/L
Residual sugar
< 4 g/L
Goes best with
Fettuccini with
seafood sauce
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our vineyards receive coastal breezes during the
afternoon that help to keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated mainly during winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first week of March.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil
composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae). Final fermentation with aeration.
Temperature
16°C-18°C (61°- 64° F)
Aging
Batonnage during two months on fine lees.
TASTING NOTES
Appearance
Bright yellow color with golden highlights.
Nose
Intense nose of tropical fruits, with notes of vanilla and apricots.
In mouth
Creamy palate with a buttery finish of exotic fruit.
RESERVE
PINOT NOIR
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.1 g/L
Residual sugar
< 4 g/L
Goes best with
Beef carpaccio
with capers
CLIMATE
Mediterranean climate with a wide range between daytime and nighttime temperatures, resulting from the
proximity of the Pacific Ocean and the Andes Mountains. These vineyards are located slightly closer to the
Pacific Ocean and therefore receive coastal breezes that help keeping cool temperatures during summer.
Annual rainfall averages about 600 millimeters (23.6 inches) concentrated in winter months.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking with double selection in vineyard, in the second half of March.
Soil
Deep soil with clay loam texture and colluvial granite material from
the nearby hill.
WINEMAKING
Maceration
12-14 days.
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
18°C-20°C (64°- 68° F)
Aging
Wine kept on its lees in contact with French oak for 3 months.
TASTING NOTES
Appearance
Bright cherry red color.
Nose
Expressive nose with red berries such as strawberry and spiced wood.
In mouth
Juicy palate and silky texture thanks to gentle, smooth tannins.
RESERVE
CABERNET SAUVIGNON
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.8 g/L
Residual sugar
< 4 g/L
Goes best with
Roasted beef brisket
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). The vineyard receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2003
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first week of April.
Soil
Deep and very rocky soil with sandy loam texture.
WINEMAKING
Maceration
12-16 days with cold pre-fermentative maceration for 4 days at 10°C (50°F)
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
25°C-28°C (77°F-82° F)
Aging
Wine kept on its lees in contact with French oak for six months.
TASTING NOTES
Appearance
Deep, bright red color with violet highlights.
Nose
Intense nose of cassis, red and dark fruits, and hints of coffee and vanilla.
In mouth
Silky texture on the palate along with sweet spices, firm tannins and
pleasant acidity.
RESERVE
MERLOT
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.1 g/L
Residual sugar
< 4 g/L
Goes best with
Stewed chicken
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). The vineyard receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mostly during winter months.
VITICULTURE
Year of Plantation
1999
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first week of April.
Soil
Deep and very rocky soil with sandy loam texture.
WINEMAKING
Maceration
12-14 days.
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
25°C-28°C (77°F-82° F)
Aging
Wine kept on its lees in contact with French oak for six months.
TASTING NOTES
Appearance
Bright, deep red color.
Nose
Intense nose of plums, roasted nuts and cacao.
In mouth
Medium body with velvety mouthfeeling; chocolate aromas in finish.
RESERVE
CARMÉNÈRE
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.8 g/L
Residual sugar
< 4 g/L
Goes best with
Grilled ginger-sesame
pork chops
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). The vineyard receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2003
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first week of May.
Soil
Deep and very rocky soil with sandy loam texture.
WINEMAKING
Maceration
12-16 days with cold pre-fermentative maceration for 4 days at 10°C (50°F)
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
25°C-28°C (77°F-82° F)
Aging
Wine kept on its lees in contact with French oak for six months.
TASTING NOTES
Appearance
Intense ruby red color with purple highlights.
Nose
Very expressive nose with hints of blackberries, mocha and smoked flavors.
In mouth
Velvety tannins with juicy, fresh palate and notes of roasted red pepper.
RESERVE
SYRAH
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.8 g/L
Residual sugar
< 4 g/L
Goes best with
Turkey with
blueberry sauce
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). The vineyard receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first week of April.
Soil
Deep and very rocky soil with clay loam texture.
WINEMAKING
Maceration
12-16 days with cold pre-fermentative maceration for 4 days at 10°C (50° F).
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
25°C-28°C (77°-82° F)
Aging
Wine kept on its lees in contact with French oak for six months.
TASTING NOTES
Appearance
Deep red color with bright violet highlights.
Nose
Blackberry and sweet spices along with pepper and toasted notes.
In mouth
Soft tannins, juicy palate plenty of black fruits with smoky finish.
PRIVATE
RESERVE
PRIVATE RESERVE
SAUVIGNON BLANC
Appellation
Maule Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
< 4 g/L
Goes best with
Crab cake with
green salad
CLIMATE
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of
the Andes Mountains) and very rainy winters. Vineyards are located slightly closer to the Pacific Ocean and
therefore receive coastal breezes that help keeping cool temperatures during summer.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, first week of March.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil
composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae). Fermentation managed by
a reductive method with minimal aeration, protecting the wine from
oxidation. Yeasts used were specially selected for this wine grape.
Temperature
14°C-16°C (57°- 61°F).
Aging
Batonnage with lees in stainless steel vats for two months.
TASTING NOTES
Appearance
Pale yellow color with green highlights.
Nose
Expressive herbal notes with gooseberry, fresh-cut grass and apple.
In mouth
Medium body, fresh acidity and pleasant aftertaste.
PRIVATE RESERVE
CHARDONNAY
Appellation
Maule Valley
Alcohol
14%
Total acidity
5.3 g/L
Residual sugar
< 4 g/L
Goes best with
Curried chicken,
sweet-and-sour dishes
CLIMATE
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of
the Andes Mountains) and very rainy winters. Vineyards are located slightly closer to the Pacific Ocean and
therefore receive coastal breezes that help keeping cool temperatures during summer.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
10 tons/hectare (4 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, first half of March.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil
composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae). Fermentation managed
through oxidative method and contact with French oak, with aeration
at the end of the process.
Temperature
16°C-18°C (61°- 64°F).
Aging
Batonnage with lees in stainless steel vats for two months.
TASTING NOTES
Appearance
Bright yellow golden color.
Nose
I Intense nose of tropical fruit, vanilla and toasted nuts.
In mouth
Full-body wine with creamy texture, juicy palate and long finish.
PRIVATE RESERVE
ROSÉ (SYRAH)
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5 g/L
Residual sugar
5 g/L
Goes best with
Aperitif, pastas
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters,
or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
2003
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking with double selection in vineyard, in the second half of March.
WINEMAKING
Maceration
Maceration for short period, 2 - 4 hours into pneumatic press.
Extraction
Direct pressing, with pneumatic press.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
14°C - 16°C (57°- 61° F)
Aging
Wine conserved in stainless steel vats.
TASTING NOTES
Appearance
Bright pink color.
Nose
Intense nose of cassis, strawberry, black cherry and a touch of menthol.
In mouth
Juicy, fresh wine with intense and complex notes of red fruits and cassis.
PRIVATE RESERVE
PINOT NOIR
Appellation
Maule Valley
Alcohol
13.5%
Total acidity
5.2 g/L
Residual sugar
< 4 g/L
Goes best with
Pork loin with
wine sauce
CLIMATE
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of
the Andes Mountains) and very rainy winters. Vineyards are located slightly closer to the Pacific Ocean and
therefore receive coastal breezes that help keeping cool temperatures during summer.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the second half of March.
Soil
Shallow alluvial soils of sandy loam texture; rocky subsoil composed
of boulders and rounded rocks in a sandy matrix.
WINEMAKING
Maceration
14-16 days.
Fermentation
Fermentation starts with active dry yeast (Bayanus) developing at 18°C
to 20°C (64° to 68° F), with traditional pumping-over and punching.
Aging
Wine aged over its lees in contact with French oak for 6 months.
TASTING NOTES
Appearance
Bright ruby red color with garnet highlights.
Nose
Expressive nose of strawberry, clove, spices and cedar.
In mouth
Juicy palate with sweet spices, red fruits and smoky notes in the finish.
PRIVATE RESERVE
CABERNET SAUVIGNON
Appellation
Curicó Valley
Alcohol
14%
Total acidity
5 g/L
Residual sugar
< 4 g/L
Goes best with
Roasted short ribs
with aromatic spices
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and
the Andes Mountains (50 kilometers / 37 miles). Vineyards receive coastal breezes during the afternoon
that help to keep moderated warm summer temperatures. Annual precipitation averages about 600 millimeters (23.6 inches), concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the second half of April.
Soil
Deep and very rocky soil with clay loam texture.
WINEMAKING
Maceration
18-20 days with cold pre-fermentative maceration for four days at
temperatures below 10°C (50° F).
Fermentation
Fermentation starts with active dry yeast (Bayanus) developing at 25°C
to 28°C (77° to 82° F), with traditional pumping-over and punching.
Aging
85% of the wine was aged on its lees for six months in contact with
French oak and micro-oxygenation; the remaining 15% was aged for
TASTING NOTES
eight months in French and American oak barrels.
Appearance
Deep ruby red color.
Nose
Intense nose of dark cherry, strawberry, cedar and licorice.
In mouth
Juicy and round on the palate with firm tannins that combine well
with dark fruits, prunes and roasted nuts with toasty finish.
PRIVATE RESERVE
MERLOT
Appellation
Curicó Valley
Alcohol
14%
Total acidity
4.9 g/L
Residual sugar
< 4 g/L
Goes best with
Pork loin with
mustard sauce
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and
the Andes Mountains (50 kilometers / 37 miles). Vineyards receive coastal breezes during the afternoon
that help to keep moderated warm summer temperatures. Annual precipitation averages about 600 millimeters (23.6 inches), concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in mid-April.
Soil
Deep, rocky soil with clay loam texture.
WINEMAKING
Maceration
15-18 days with cold pre-fermentative maceration for four days at
temperatures below 10°C (50° F).
Fermentation
Fermentation starts with active dry yeast (Bayanus) developing at 25°C
to 28°C (77° to 82° F), with traditional pumping-over and punching.
Aging
85% of the wine was aged on its lees for six months in contact with
French oak and micro-oxygenation; the remaining 15% was aged for
eight months in French and American oak barrels.
TASTING NOTES
Appearance
Deep ruby red color with purple highlights.
Nose
Expressive nose of raspberry, prunes, black pepper & roasted coffee beans.
In mouth
Full-body wine with silky tannins and ripe dark fruit with a smoky finish.
PRIVATE RESERVE
CARMÉNÈRE
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
4.8 g/L
Residual sugar
< 4 g/L
Goes best with
Soused rabbit
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and
the Andes Mountains (50 kilometers / 37 miles). Vineyards receive coastal breezes during the afternoon
that help to keep moderated warm summer temperatures. Annual precipitation averages about 600 millimeters (23.6 inches), concentrated mostly during winter months.
VITICULTURE
Year of Plantation
1995
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in late April.
Soil
Deep, rocky soil with clay loam texture.
WINEMAKING
Maceration
15-20 days with cold pre-fermentative maceration for four days at temperatures below 10°C (50° F).
Fermentation
Fermentation starts with active dry yeast (Bayanus) developing at 26°C to
28°C (79° to 82° Fahrenheit), with traditional pumping-over and punching.
Aging
85% of the wine was aged on its lees for six months in contact with
French oak and micro-oxygenation; the remaining 15% was aged for
TASTING NOTES
eight months in French and American oak barrels.
Appearance
Deep red color with purple highlights.
Nose
Intense nose of blackberries, sweet spices, menthol and a hint of smoke.
In mouth
Lush mouth entry, great fruit concentration with round tannins and
long, pleasant aftertaste.
PRIVATE RESERVE
MALBEC
Appellation
Curicó Valley
Alcohol
14%
Total acidity
4.9 g/L
Residual sugar
< 4 g/L
Goes best with
Red meats
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and
the Andes Mountains (50 kilometers / 37 miles). Annual precipitation averages about 600 millimeters (23.6
inches), concentrated in the winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Yield
15 tons/hectare (4.9-6.1 metric tons/acre)
Harvest method
Hand-picked, mid-March.
Soil
Loam/clay, rocky
WINEMAKING
Maceration
15 - 25 days
Extraction
Traditional pumping-over.
Fermentation
Initiated with active dry yeast (Bayanus)
Temperature
25°-28° C (77°- 82° F)
Aging
Aged in French and American oak for 6 months.
TASTING NOTES
Appearance
Dark red color.
Nose
Delicate and elegant nose
In mouth
Shows an interesting combination of red and black fruits, along with
notes of vanilla and mocha.
PRIVATE RESERVE
SYRAH
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
4.9 g/L
Residual sugar
< 4 g/L
Goes best with
Prosciutto
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and
the Andes Mountains (50 kilometers / 37 miles). Vineyards receive coastal breezes during the afternoon
that help to keep moderated warm summer temperatures. Annual precipitation averages about 600 millimeters (23.6 inches), concentrated mostly during winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
12 tons/hectare (4.9 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in mid-April.
Soil
Deep, rocky soil with clay loam texture.
WINEMAKING
Maceration
15-18 days with cold pre-fermentative maceration for four days at
temperatures below 10°C (50° Fahrenheit).
Fermentation
Fermentation starts with active dry yeast (Bayanus) developing at 25°C
to 28°C (77° to 82° F), with traditional pumping-over and punching.
Aging
85% of the wine was aged on its lees for six months in contact with
French oak and micro-oxygenation; the remaining 15% was aged for
eight months in French and American oak barrels.
TASTING NOTES
Appearance
Bright ruby red color with garnet highlights.
Nose
Intense nose of liquorice, tealeaf, spices and dried tobacco.
In mouth
Complex, well-balanced, with velvety tannins, raspberry notes
and gentle aftertaste.
GRAND
RESERVE
GRAND RESERVE
CHARDONNAY
Appellation
Maule Valley
Alcohol
14.5%
Total acidity
5.7 g/L
Residual sugar
< 4 g/L
Goes best with
Smoked salmon
with capers
CLIMATE
Mediterranean climate with wide range between daytime and nighttime temperatures, resulting from
the proximity of the Pacific Ocean (80 kilometers / 50 miles) and the Andes Mountains (50 kilometers / 37
miles). Vineyards receive coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mainly during
winter months.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
3,330 plants/hectare (1,350 plants/acre)
Yield
10 tons/hectare (4 metric tons/acre)
Harvest method
Hand-picked, with double selection in vineyard, during the first half of March.
Soil
Deep, clay-loam soil.
Aging
Batonnage with fine lees during 6 months in French oak barrels.
WINEMAKING
Fermentation
Fermentation starts with active dry yeast (Cerevisiae) at temperatures that go from 16°C to 18°C (61°F to 64°F); fermentation is
finished in French oak barrels.
TASTING NOTES
Appearance
Golden yellow with gold highlights.
Nose
Intense notes of tropical fruits, almond blossoms and vanilla
In mouth
The palate has vibrant acidity that balances perfectly with creaminess and
lush mouthfeeling.
GRAND RESERVE
CABERNET SAUVIGNON
Appellation
Colchagua
Valley
Alcohol
14.5%
Total acidity
5.8 g/L
Residual sugar
< 4 g/L
Goes best with
Mushroom-stuffed
Beef Tenderloin
CLIMATE
Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and
mild winters; large temperature differences and constant afternoon breezes from the coast.
VITICULTURE
Year of Plantation
2000
Trellis System
Pergola
Density
1,660 plants/hectare (670 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand-picked, with double selection in vineyard, during second half of April.
Soil
Dark brown soils of alluvial origin and sandy loam texture, with subsoil frequently mottled with more rocky and gravelly composition.
WINEMAKING
Maceration
20-25 days, with cold pre-fermentative maceration for four days at
temperatures under 10°C (50° F).
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus); temperature 25°C to 28°C
(77°F to 82°F).
Aging
12 months in French and American oak barrels.
TASTING NOTES
Appearance
Intense ruby red color.
Nose
Intense nose of red fruit, cassis and leather.
In mouth
Round tannins with smooth touches of spices, plums, chocolate and
toasted coffee beans in the finish.
GRAND RESERVE
MERLOT
Appellation
Curicó Valley
Alcohol
14.5%
Total acidity
5.74 g/L
Residual sugar
< 4 g/L
Goes best with
Duck Confit
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our property receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
5,000 plants/hectare
Yield
10-12 tons/hectare
Harvest method
Handpicked, with double selection in vineyard, first half of April.
Soil
Clay loam texture with colluvial granite produced by erosion of the hill.
WINEMAKING
Maceration
18-21 days, with cold pre-fermentative maceration for four days at temperatures under 10°C (50° F).
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus); temperature 25°C (77°F)
Aging
12 months in French and American oak barrels, 30% new.
TASTING NOTES
Appearance
Bright ruby red color
Nose
Aromas of strawberries and subtle notes of roasted red pepper accompanied by smoky and chocolaty notes.
In mouth
Smooth tannins with good structure and well-balanced acidity that
lends a pleasing freshness.
GRAND RESERVE
PETIT VERDOT–CABERNET SAUVIGNON
Varietal Composition 88% Petit Verdot – 12% Cabernet Sauvignon
Appellation
Curicó Valley
Alcohol
14.5%
Total acidity
5.11 g/L
Residual sugar
< 4 g/L
Goes best with
Lamb Curry
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our property receives coastal breezes during the
afternoon that cool down summer temperatures. Annual precipitation averages about 600 millimeters, or
23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
5,000 plants/hectare
Yield
10-12 tons/hectare
Harvest method
Handpicked, with double selection in vineyard, first half of April.
Soil
Clay loam texture, with some layers of colluvial granite that outcropped due to the erosion of the hill.
WINEMAKING
Maceration
18-21 days, with cold pre-fermentative maceration for four days at
temperatures under 10°C (50° F).
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus); temperature 25°C (77°F)
Aging
12 months in French and American oak barrels, 30% new oak barrels.
TASTING NOTES
Appearance
Deep garnet color.
Nose
Intense notes of species, black fruit, berries, minty chocolate and a
smooth touch of vanilla.
In mouth
Lush and silky, with a spicy character and a juicy palate that leaves a
long, pleasant aftertaste.
GRAND RESERVE
SYRAH–CABERNET SAUVIGNON
Varietal Composition Syrah 55% - Cabernet Sauvignon 45%
Appellation
Curicó Valley
Alcohol
14.5%
Total acidity
5.27 g/L
Residual sugar
< 4 g/L
Goes best with
Lamb ragout
CLIMATE
Temperate climate with Mediterranean rainfall regime marked by broad thermal amplitude between day
and night due to the proximity of the Pacific Ocean (80 km) and the Andes Mountains (60 km). The intensity
of coastal breezes during the afternoon moderates the high temperatures during summer. Annual rainfall
averages 600 mm and are concentrated mainly during winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
5,000 plants/ha to 6,660 plants/ha
Yield
6-10 tons/ha
Harvest method
Hand picking, with double selection in vineyard during second half of April.
Soil
Loam clay soils with granite colluvium originated from hill’s erosion.
WINEMAKING
Maceration
20-25 days, with cold pre-fermentation maceration for 4 days at temperatures below 10°C.
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus) at temperatures between 25°C and 28°C.
Aging
12 months in American and French oak barrels.
TASTING NOTES
Appearance
Intense cherry color.
Nose
Expressive notes of raspberry, rose essence, black pepper, nutmeg
and roasted coffee beans.
In mouth
Fresh, round with a good ending and a vanilla aftertaste.
GRAND RESERVE
CARMÉNÈRE–CABERNET SAUVIGNON
Varietal Composition Carménère 85% - Cabernet Sauvignon 15%
Appellation
Maule Valley
Alcohol
14.5%
Total acidity
5.49 g/L
Residual sugar
< 4 g/L
Goes best with
Grilled red meat
CLIMATE
Moderately warm temperate climate with Mediterranean rain regime. Moderately warm summer days
influenced by the Coastal Mountain range, and cool nights – high temperature differential between day
and night.
VITICULTURE
Year of Plantation
2005
Trellis System
Vertical Shoot Position (VSP)
Density
5,000 plants/hectare (2,020 plants/acre)
Yield
10 tons/hectare
Harvest method
Hand-picked with double selection in vineyard, during second half of April.
Soil
Shallow, reddish-brown soils with loam-clay texture and presence
of gravel that comes from the disintegration of metamorphic rock
located beneath the soil.
WINEMAKING
Maceration
20-25 days, with cold pre-fermentative maceration for four days at
temperatures under 10°C (50° F).
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus); temperature 25°C to 28°C
(77°F to 82°F).
Aging
12 months in French and American oak barrels.
TASTING NOTES
Appearance
Intense red color with violet highlights.
Nose
Intense notes of blackberry, spices, freshly cut wood and cherry liquor.
In mouth
Full in mouth, well structured, with a long finish of toast and liquor.
GRAND RESERVE
SAUVIGNON BLANC–SEMILLON (LATE HARVEST)
Varietal Composition Sauvignon Blanc 90% - Semillon 10%
Appellation
Curicó Valley
Alcohol
14%
Total acidity
5.5 g/L
Residual sugar
90 g/L
Goes best with
Blue cheese
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes mountains (50 kilometers, or 37 miles). Our vineyard in Curicó Valley receives coastal breezes
during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about
600 millimeters, or 23.6 inches, concentrated in the winter months.
VITICULTURE
Age of vines
22 years
Trellis System
Canopy
Density
1,660 plants/hectare (670 plants/acre)
Yield
15 tons/hectare (6.1 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first half of May.
Soil
These Sauvignon Blanc and Semillon grapes come from a single parcel
where the two varieties are mixed. It is in a low, humid sector where
“noble” botrytis can develop thanks to the alternation of fog (morning)
and sunshine (starting at mid-day). The soil is deep and clayey.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae); temperature 16-18 ºC (61-64 F);
Complete fermentation in stainless steel vats.
Aging
25% in French and American oak barrels and the rest in stainless steel vats.
TASTING NOTES
Appearance
Golden yellow.
Nose
Intense nose of peach, walnut, almond and honey.
In mouth
Ample and balanced, thanks to good acidity.
FAMILY
RESERVE
FAMILY RESERVE
CABERNET SAUVIGNON–CABERNET FRANC
Varietal Composition Cabernet Sauvignon 85% - Cabernet Franc 15%
Appellation
Curicó Valley
Alcohol
14.5%
Total acidity
5.4 g/L
Residual sugar
< 4 g/L
Goes best with
Wagyu Sirloin
steak
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (50 kilometers, or 37 miles). Our vineyard in Curicó Valley receives coastal breezes
during the afternoon that moderate summer temperatures. Annual precipitation averages about 600 millimeters, or 23.6 inches, mainly concentrated in the winter months.
VITICULTURE
Year of Plantation
1964
Trellis System
Pergola
Density
1,660 plants/hectare (670 plants/acre)
Yield
10 tons/hectare (4 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, at the end of April.
Soil
Deep, clay loam texture with colluvial granite produced by erosion of the hill.
WINEMAKING
Maceration
Total maceration of 25-30 days, including pre-fermentative maceration for
48 hours at 15°C (59°F).
Extraction
Open pump-overs twice a day.
Fermentation
Starts with active dry yeast (Bayanus); temperature between 26° - 28°C
(79°C - 82°F). Once it is finished, wine is racked straight into barrels.
Aging
18 to 24 months in new French oak barrels.
TASTING NOTES
Appearance
Dark red-purple color.
Nose
Intense notes of plums, cherries, liquorice, vanilla and cocoa.
In mouth
Full-body structure with firm, rounded tannins as well as hints of
cherry and toffee on the finish.
SEMI
SWEET
SEMI SWEET
SAUVIGNON BLANC
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.5 g/L
Residual sugar
12 g/L
Goes best with
Sushi
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive coastal breezes that
help keeping cool temperatures during summer. Annual rainfall averages about 600 millimeters (23.6
inches) concentrated in winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
18 tons/hectare (7 metric tons/acre)
Harvest method
Mechanical harvest during last week of February.
WINEMAKING
Fermentation
Starts with active dry yeast (Cerevisiae) at temperatures that range
between 14°C and 16°C (57°F-61°F). Fermentation under a reductive
method with minimal aeration, protecting the wine from oxidation.
Aging
Aged on its lees in stainless steel vats for 2-3 months before bottling.
TASTING NOTES
Appearance
Bright pale yellow colour with green hints.
Nose
Expressive notes of lime and green apples with herbal hints.
In mouth
Fresh, crisp, with a nice acidity and a very pleasant finish.
SEMI SWEET
CHARDONNAY
Appellation
Curicó Valley
Alcohol
13.5%
Total acidity
5.3 g/L
Residual sugar
12 g/L
Goes best with
Chicken, turkey
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes Mountains (50 kilometers, or 37 miles). Our vineyards receive coastal breezes during the
afternoon that help to keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated mainly during winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand picking, with double selection in vineyard, in the first half of March.
Soil
Deep, clay loam soil.
WINEMAKING
Maceration
Short maceration period of 10 days.
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus).
Temperature
17°C-18°C (63°F-64°F), with aeration at the end of fermentation.
Aging
Wine conserved on its lees in stainless steel vats for 2-3 months
before bottling.
TASTING NOTES
Appearance
Straw yellow color with golden highlights.
Nose
Intense notes of pear, pineapple and acacia flowers.
In mouth
Fresh entry due to moderate acidity, medium body with outstanding
notes of exotic fruit in the finish.
SEMI SWEET
MOSCATO
Appellation
Curicó Valley
Alcohol
12.5%
Total acidity
6 g/L
Residual sugar
12 g/L
Goes best with
Caprese salad
CLIMATE
These Vineyards are located in the southern part of the Curicó Valley. Annual rainfall averages about 800
millimeters (32 inches) concentrated in the winter months.
VITICULTURE
Year of Plantation
1978
Trellis System
Gobelet (no training system other than the vine itself)
Density
6,000 plants/hectare
Yield
14 tons/hectare (5.7 metric tons/acre)
Harvest method
Hand-picked. Middle of March.
Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.
WINEMAKING
Maceration
Very brief cold maceration prior to fermentation.
Fermentation
Starts with active dry yeast (Bayanus); temperature 16-18º C.
TASTING NOTES
Appearance
Bright golden color with yellow reflections.
Nose
White peach, quince and exotic fruits.
In mouth
Nice volume yet fresh with hints of white fruit and citrus on the finish.
SEMI SWEET
CABERNET SAUVIGNON
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
8 g/L
Goes best with
Grilled steak
CLIMATE
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and
the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters,
or 23.6 inches, concentrated in the winter months.
VITICULTURE
Year of Plantation
1990
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Hand-picked. Last 2 weeks of April.
Soil
Deep soils with loam clay texture.
WINEMAKING
Maceration
Short Maceration: 10 days
Extraction
Traditional pumping-over and punching.
Fermentation
Starts with active dry yeast (Bayanus); developed at temperatures
ranging 25°C-28°C (77°F-82°F).
Aging
Wine aged over its lees in stainless steel tanks for three months
before blending and bottling.
TASTING NOTES
Appearance
Ruby red color with bright red highlights.
Nose
Strawberry and raspberry notes with hints of chocolate.
In mouth
Pleasant and lively wine with medium body. Well rounded tannins on
the finish.
SEMI SWEET
MERLOT
Appellation
Curicó Valley
Alcohol
13%
Total acidity
4.5 g/L
Residual sugar
8 g/L
Goes best with
Spaghetti with
pesto sauce
CLIMATE
These vineyards are located slightly closer to the Pacific Ocean and therefore receive some coastal breezes that help keep temperatures in the summer time slightly cooler. Annual rainfall averages about 600
millimeters (23.6 inches) concentrated in winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Mechanical harvest during second half of March
WINEMAKING
Maceration
Short maceration: 10 days.
Extraction
Traditional pumping-over.
Fermentation
Starts with active dry yeast (Bayanus) and continues at temperatures
between 25°C and 28°C (77°F-82°F).
Aging
Wine aged over its lees in stainless steel tanks for three months with
oak contact.
TASTING NOTES
Appearance
Bright ruby-red colour and pink highlights
Nose
Expressive notes of cassis with a hint of mint.
In mouth
Red cherries and plums, developing a medium body with soft tannins
and gentle finish.
SEMI SWEET
CARMÉNÈRE
Appellation
Curicó Valley
Alcohol
13%
Total acidity
5.0 g/L
Residual sugar
8 g/L
Goes best with
Risotto
CLIMATE
Mediterranean climate with a wide range between daytime and nighttime temperatures, resulting from the
proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (50 kilometers, or 37
miles). Vineyard receives coastal breezes during the afternoon that help to moderate summer temperatures. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in winter months.
VITICULTURE
Year of Plantation
2000
Trellis System
Vertical Shoot Position (VSP)
Density
1,660 plants/hectare (670 plants/acre)
Yield
16 tons/hectare (6.5 metric tons/acre)
Harvest method
Mechanical harvest during second half of April.
WINEMAKING
Maceration
10 days
Extraction
Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation
Starts with active dry yeast (Bayanus) at temperatures ranging between 25°C and 28°C (77°F-82°F).
Aging
Wine conserved on stainless steel vats for two to three months with
oak contact.
TASTING NOTES
Appearance
Deep red color with violet highlights.
Nose
Expressive notes of blackberry, blond tobacco and a spicy touch.
In mouth
Smooth mouth entry, the palate confirms the nose’s flavours and
shows medium body, well-balanced tannins and a pleasant finish.