Maule Valley’s soil has high percentages of clay, which enhaces the black pepper flavours, characteristic of this variety and also adds soft violet hints in the mouth. This valley, which is between the Andes and the Coast Range , is impressive due to the presence of important temperature differences during the day and during the night, which annual average of 57.2 °F. This gives our carmenere very intense flavours and a high concentration and ripeness of tannins.
The stalked grape is incubated from 20 to 25 days at 86 °F. After that, the racking to the deposit occurs, where the malolactic fermentation takes place. Once this process is finished, a new racking is performed and subsequently passes to the cask to start the breeding process.
TASTING NOTE
On the nose, it presents mature fruits, moist soil and spices flavours that are complemented with pleasant vegetables and vanilla notes, the latter one thanks to the wood. In the mouth it feels fruity, with good body and a very persistent end.
PAIRING
Our carmenere acompanies beef and lamb preparations cooked with herbs sauce perfectly. Following this wine’s nature, it harmonizes very well with Peruvian cuisine. For instance, a wonderful lamb dry, green noodles and the well-known Tacu-Tacu. And last but not least, creamy cheeses also complement very well with this wine.
It is recommended to serve it at 60.8 °F
pH: 3,55
Alcohol strength: 14,7 % vol.
Total acidity (in tartaric acid) : 4,9 g/l
Residual sugar: 3,99 g/l
Aging potential
6 years under suitable conditions