Sub-region: Curico Valley
Soil: Loam/clay, rocky
Total acidity: 4.5 g/L
Residual sugar 2 g/L
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). Requingua — Corner of the Winds in the indigenous Mapundungun language — receives coastal breezes during the afternoon that help keep summer temperatures moderate.
Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
This Cabernet Sauvignon is made starting with grapes from parcels in the Requingua estate’s Monte sector, characterized by deep, rocky and sandy loam soil.
Age of vines: 10 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 14 tons/hectare (5.7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in second half of April.
Maceration: 12-16 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit)
Aging: Wine conserved on its lees for 6 months in stainless steel vats with French oak staves.
Appearance: Deep, bright ruby red color with red highlights.
Nose: Intense nose of cassis cream, berries and hints of café and vanilla.
In mouth: Elegant texture on the palate with sweet fruits, firm tannins and pleasant acidity.
Pairing recommendation: Baked chicken, roasted beef brisket.