Casa Santiago Carmenére
Sub-region: Curico Valley
Total acidity: 4.5 g/L
Residual sugar 4 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 Carmenere is made starting with grapes from parcels in the Requingua estate’s northern sector , characterized by deep, loam-clay soil.
Age of vines: 15 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the second half of April.
Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
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 for 2-3 months before blending and bottling.
Appearance: Deep red color with violet highlights.
Nose: Intense nose of blackberry and dry leaves with a spicy touch.
In mouth: Smooth mouth entry; medium bodied, very well-balanced.
Pairing recommendation: Risotto