Sub-region: Colchagua Valley
Varieties: Cabernet Sauvignon
Soil: Sandy Loam
Total Acidity: 5 g/L
Residual Sugar: 2g/L
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Age of vines: 10 years
Vine management system: Vertical Shoot Positining(VSP)
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, in second half of April.
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.
Th is Cabernet Sauvignon is made with grapes from Finca Lolol’s “plain” parcel. e dark brown soils are of alluvial origin, deep loam and sandy loam, with subsoil frequently mottled with more rocky and gravelly composition, including rounded rocks.
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching
Fermentation: Starts with active dry yeast (Bayanus);
Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: 12 months in French and American oak barrels.
Appearance: Intense ruby red color
Nose: Intense strawberry and raspberry nose with a hint of cacao.
In mouth: Pleasant and lively mouth entry; medium bodied, with well-blended tannins in the finish.
Pairing recommendation: Rib eye steak with mushrooms.
