Chile is the only country that grows Carmenère vines engrafted. This vine stock originated from Bordeaux, from where it has almost completely disappeared, has been rediscovered in Chile a few years ago. Our Carmenère vineyards are located in San Luis de Pirque, in the Maipo Valley.
Winemaking process
Our Carmenère wine is elaborated in little tanks in which are held 6,000 to 7,000 kilos of grapes. The pre-fermentation lasts four days in order to obtain optimum extraction of color and increase the fruit character. The fermentation process involves a pumping over twice a day, and temperatures are strictly controlled and remain under 30°C.
Post fermentation maceration lasts three weeks, to achieve good levels of tannins. It is followed by a malo-lactic fermentation, and then is aged twelve months in French oak barrels from various forests and makers, allowing a greater complexity.