Cabernet Sauvignon

The grapes come from dierent growers in Chile’s Central Valley, where there is a
predominance of alluvial soils in most areas. A wide range of strategies is used in
managing the canopy, all aimed at maximizing the amount of sunshine reaching the area
where the fruit is ripening. The preferred technique consists in training the shoots
vertically, which improves their exposure to the sun’s rays and enhances the
development of flavour in the fruit. Irrigation is applied in a measured fashion, in order
to maintain the balanced growth of the vine and achieve a constant rhythm of
ripening. The grapes are harvested by hand to ensure that they reach the winery in top
condition. They are separated from the stalks and then crushed, leaving a
considerable percentage of the grapes whole. Then the must is put on one side to
ferment, having been inoculated with selected yeasts to produce alcoholic
fermentation. This process is accompanied by pump-overs to extract the colour and
flavours found in the grape-skins, and takes 7 days. The temperature is controlled at
between 26º and 28º C in order to obtain maximum aromas and varietal character.
Once alcoholic fermentation is complete, malolactic fermentation takes place
naturally. The wine is stored in tanks, while awaiting its bottling date.