Sub-region: Curico Valley
Soil: Sandy loam
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 Merlot is made starting with grapes from parcels in the Requingua estate’s Monte sector , characterized by deep and very rocky soil of sandy loam.
Age of vines: 15 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 the first week of April.
Maceration: 12-14 days.
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 in stainless steel vats with French oak staves for 6 months.
Appearance: Bright, deep red color.
Nose: Intense nose of plum, hazelnut and cacao.
In mouth: Medium bodied, with velvety evolution; chocolate aromas in finish.
Pairing recommendation: Stewed chicken.