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Cuvee Del Maule

For cabernet-sauvignon and merlot, grapes are de-stemmed and sorted berry per berry before a 4 to 6 days cold maceration. Then we undergo a traditional 3 weeks Bordeaux-typed maceration (or Burgundy-typed depending on the shape of the tank). Fermentation happens with natural native yeasts. Most of the extraction is done at the beginning of the alcoholic fermentation and temperature of the tanks never exceeded 24°C to better preserve varietals fruits aromas.

Carmenere, carignan, pais and cinsault are fermented in carbonic maceration, also with indigenous yeasts. No oenology products nor chemicals were added, not even sulfites. To avoid oxidation, all tanks were pressed at the end of the alcoholic fermentation at a density around 1000. Powerful and complex nose of blackcurrant, raspberry and blueberry enriched with touches of anis and white mint. In the mouth, tannins are soft and thin. You will enjoy its structure, complexity, roundness, balance, and acidity which bring an amazing length with a final note of spices and coffee.



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