The first label, le grand vin according to the Bordeaux classification, the highest expression of this Italian-French project. A wine that succeeds in combining strength, intensity and elegance, with soft tannins to give it a roundness in the mouth. It achieved the highest critical acclaim right from the first harvest, the 2004 vintage. A great competition wine according to Christian Le Sommer, winemaker at Les Domaines Baron de Rothschild-Lafite, who created it together with Alessandro Cellai.
It pairs well with red meats, roasts, game and mature cheeses.
It is the second highest Rocca di Frassinello label, bidding to reach the maximum level of the first. A wine of great substance, in which Sangioveto and the international grape varieties of Cabernet and Merlot fuse for an ideal Italian-French creation. It has already been chosen as one of Wine Spectator’s Top 100 wines.
It pairs well with full-flavoured pasta and rice dishes, and game such as deer, wild boar, hare. Also recommended with birds such as wild duck.
Created in honour of the ‘butteri’, who remain the symbol of the Maremma region, strong and elegant at the same time. The Ornello (from the name of the wood – manna ash), is a long, pointed stick that is still used today for driving cattle. It stands out for its substantial percentage of Syrah grapes that make it very full and rich, nonetheless retaining the typical elegance and freshness of Rocca di Frassinello wines.
It pairs well with meat dishes, including roasts, cold cuts and medium-mature cheeses.
Sicily can be appreciated not only for its red wines, but also for the whites and international varieties offered. Chardonnay is perhaps the one that has the best adaptability among all non-native white grape varieties. In this wine, the varietal notes are brought into the spotlight and the good acidity characteristic of this grape gives it a freshness that also makes it ideal for ageing. Tasting notes: Straw-yellow and transparent, the wine is characterised by a full and fresh nose, with hints of yellow peach and pineapple. In the mouth the wine displays freshness, drinking pleasantness and a soft flavour.
Ideal with starters and seafood, white meat dishes and rich summer aperitifs.
Grillo is perhaps Sicily’s lesser known grape variety, although it is certainly not inferior to other white grape varieties. A straw-yellow wine characterised by rich apple and pear notes, which render it instantly recognisable and appreciated. The taste is warm and dry, slightly tannic and displaying a citric aroma.
Ideal paired with medium-aged cheeses and suitable for combinations with fish cuts such as tuna or swordfish.
Sicily is a region where more or less all grape varieties can give their very best. In this land, Cabernet acquires absolutely unique characteristics. Lacking vegetal notes, typical of this variety in a non-ideal way, here, Cabernet is a wine of great structure and with a polyphenolic component ideal for optimal ageing.
Ideally paired with red meat, roasts, kid and lamb. Also recommended with porcini mushrooms and aged cheeses.
Produced from one of the first vineyards planted on the Feudi del Pisciotto estates. A Merlot that expresses the full potential and character of this grape variety, which finds an ideal form of expression in Sicily’s terroir. Wine characterised by an important structure and power, while at the same time displaying exceptional elegance.
The pairing with first courses and full-flavoured white and red meats exalts its qualities and makes it possible to appreciate its characteristics. Also perfect with full-flavoured and aged cheeses.
As is the case with the Nero d’Avola variety, Frappato also demonstrates Sicily’s full winemaking potential, able to produce a powerful, persistent and very elegant wine that inspires the taster from its very first olfactory notes, which characterise it in an unmistakable manner.
Ideal with fresh cheeses, cold cuts and full-flavoured fish dishes.
The grape variety that expresses the character of Sicily’s oenological tradition better than all the others. This wine, meticulously produced using the estate’s finest resources expresses, in absolute purity, the extraordinary elegance and ability of wine to improve over time.
Pairs well with red meat roasts, game, stews and aged full-flavoured cheeses.
Cerasuolo di Vittoria is the first and only Sicilian DOCG wine. A wine with a great personality obtained through the vinification of the Frappato and Nero d’Avola grape varieties.
Pairs very well with white and red meat roasts, braised beef, small game cooked on a spit and sharp aged cheeses.
Tangible proof that Tuscany is also a land of white wines, even if for the most part produced using international varieties. A pleasant wine to drink, in which the depth of a Chardonnay and the aroma typical of a Sauvignon Blanc come together in a delicate and equally full-flavoured blend.
A classic with fish and shellfish, interesting with white meat, perfect paired with typical Tuscan cold cuts, whose fattiness it is able to clean up, harmonising the aromas.
A full bodied and complex white wine to drink aged. Capable of withstanding even the most flavourful dishes, thanks to the vinification in barriques and a long ageing period in the bottle. A Burgundian style Chardonnay, for those who love a wine with a depth of taste.
Pairs well with oven-baked salty fish and shellfish. Also recommended with cold white meats and marbled cheeses.
Only native vines, without Cabernet or Merlot, to maintain the most typical formula of the most famous Italian wine, without following the trend that see the use of wines from the South to modify the beautiful ruby red typical of the Sangioveto with red-black hues. A wine which with its typical characteristics strives to achieve maximum elegance.
A very versatile wine, ideally paired with structured main dishes. It also goes well with stewed dishes and medium-aged cheeses.
Castellare’s top wine, ranked in the Wine Spectator Top 100 on multiple occasions and recognised with the prestigious Gambero Rosso’s Tre Bicchieri and Bidenda’s Cinque Grappoli ratings. The company takes great pride in demonstrating the greatness of the Sangioveto variety, paired with Malvasia Nera, achieving a worldwide position of fifth place.
Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano.
ZORAH’S white wine ‘Voskì’ meaning ‘Gold’ in Armenian is a blend of 2 native varieties which are 100% indigenous to Armenia, ‘Voskéat’ and ‘Garan dmak’.The name ‘Voskì’ is a reference to the Voskéat grape variety which means ‘A drop of gold’. The grapes for Voskìcome from carefully selected ancient ungrafted vineyards at 1400 meters above sea level. Fermentation takes place in rough concrete tanks in which the wine is also aged.
Alcohol Level: 14% vol.
Duration: maceration with the skins for at least 15 days Color: intense ruby red Bouquet: typical, fruity, spicy Taste: full-bodied with hints of fruit in alcohol and chocolate
In red at a controlled temperature of 25 ° c
Gastronomic combinations: typical products, roasted meat and aged cheeses
Alcohol Level: 42% Vol
– It is transparent and clear thanks to the strict filtering and distillation process. – The aroma is complex, fresh, floral and you can clearly recognize all the main ingredients. – On the palate, it is soft and persistent. Some fresh juniper notes jump up and mix balancing and harmonizing the particular Genepì character. You can also appreciate a citrus scent brought by the addition of orange peel. – The distinctive qualities of this Gin are many, it is an excellent digestive if drunk straight and may as well refreshing if you add some soda water or tonic. If mixed it can add a special touch to both classic cocktails such as GinTonic and new creations. Size: 70cl.
Alcohol Level: 25% vol
A bitter obtained from a skilful work through infusion in a water-alcohol solution with well-balanced roots and herbs, aromatic plants and citrus fruit that give the product a classic taste, round, harmonious with fruity and lightly bitter sensations that make it unique in its kind. Clear, transparent, classic red color; its perfect mixability makes it an ideal base for the preparation of cocktails of higher quality. Color: bright red Flavour: intense and delicately fruity Formato: 70 cl
Alcohol Level: 18% vol
Produced in limited quantities, this unique expression of red vermouth is a selection of the finest botanicals and herbs added to our classic Drapò. Drapò Gran Riserva rests in a single French Oak barrique for at least 8 months which will further enlight its body and structure, gaining strength of old wood and a supreme combination of flavours. It is an esteemed aperitif on the rocks and a very fine and unique ingredient for cocktails. Color: dark amber red Flavour: strong and intense, persistent on the palate Formato: 75 cl
Alcohol Level: 39% vol
A strong and bitter digestive with refined heart obtained by the prolonged infusion of herbs and spices. To become a part of the TUVE’ family all the components are selected and controlled and then extracted and processed as is tradition in Turin Vermouth . Neat at room temperature or with ice, Fernet Tuvè is recommended as a digestive after meals, to accompany the coffee or as an adjunct to cola. Some people still prefer it “the old fashioned way” with soda water. In modern mixing, is a particular ingredient for cocktails. Size: 70cl. Color: dark amber Flavour: strong and intense, persistent on the palate
AMERICAN OAK AGED RUM is made by ageing the distillates from our unique, self-built, artisanal pot stills. This rum is initially aged in large glass demijohns with American white oak staves which we cut and char on wood-fire coals at the distillery. Our “Glass Cask” rum is then transferred to ex-South African whisky casks for secondary maturation. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak. Nothing else!
FRANKY'S PINEAPPLE is a blend of our Glass Cask Rum and 2 different Pot Stilled White Rums carefully and separately infused with seared and fresh, ripe Natal Queen pineapples. Our rums are all made from the fresh juice of our own Nkomazi sugarcane, grown on the MHOBA Sugar Estate near the small village of Malalane in South Africa. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak staves & real pineapple. Nothing else!
SELECT RELEASE WHITE RUM is a selection of our most exceptional pot distillations made from our unique South African cane varietal. Our new-make spirit is collected in small separate fractions or cuts. This rum is a blend of the best of these cuts, made over the period noted on the front of this bottle. The distillates in this rum are selected for their exceptional fragrance, flavour and sugarcane character. This rum is the essence of our Nkomazi sugarcane. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!
Made with Nkomasi sugarcane juice and fermented for a long time, BUSHFIRE RUM boasts unusual intense and sweet smoky aromas that come from a tree native to South Africa: the sickle bush. Inspired by the tradition of "Braai", a barbecue involving sickle bush wood logs that usually brings together friends and family, this rum celebrates South African culture and moments shared around a grill.
POT STILLED HIGH ESTER RUM is a heavy and flavoursome white rum made from the same South African cane varietal as our other rums but produced with different methods to those used for our lighter white rums. This includes extended fermentation periods with the addition of "cane juice dunder" and lower ABV distillations which produces a higher ester, heavier flavoured rum. Not for the faint of heart. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!
STRAND'S 101 is a blend of our Select Reserve Glass Cask Rum and a Pot Stilled High Ester White Rum. The result is a wonderful balance of the charred American oak's smokey caramel and vanilla with a bold and naturally sweet rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water, and congeners from American oak staves. Nothing else!
Select series rums are a selection of our most exceptional pot distillations of pure sugarcane juice rum. This rum has been aged for more than 1 year in French oak casks which previously held Cape red wine. We refurbish and re-toast these casks at the MHOBA Rum Distillery before filling them with our rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, water and congeners from cask maturation.
TASTING NOTES: Young character wine, very aromatic with hints of red fruits, and pleasant finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,8 g/dm3 Tartaric Acid Residual Sugar Content 96 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. TEMPERATURE 14 / 16ºC
PROCESS: Fermented wine with partial destemming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.
TASTING NOTES: LBV 2013 is of a ruby deep red colour, fresh and fruity with a delicious touch of black liquorice notes and chemical nuances. e palate is well-balanced, concentrated with strong, rounded tannin and a long delicious taste note. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,05 g/dm3 Tartaric Acid Residual Sugar Content 102 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca TEMPERATURE 12 / 14ºC
PROCESS: Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addition of brandy (77%), followed by a minimum maturation period between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
TASTING NOTES: Golden-coloured wine, rich and complex aroma with notes of dried fruit, velvet in the mouth, full, keeping a good freshness and a long finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,08 g/l Tartaric Acid Residual Sugar Content 113,0 g/l Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC
PROCESS: Alcoholic fermentation stopped by adding brandy. Aged in wood until bottling.
TASTING NOTES: Tawny amber colour. Rich and complex aroma, with notes of dry fruits and some spices. Very fine flavour, well balanced and persistent. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,86 g/dm3 Tartaric Acid Residual Sugar Content 120 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask during at least 20 Years, till bottling.
TASTING NOTES: Tawny colour with greenish hints. Good aromatic intensity, predominating hints of wood mixed with spice aromas, like nutmeg and pepper. In the mouth, it is very well balanced and persistent. DOURO REGION Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,8 g/dm3 Tartaric Acid Residual Sugar Content 124,0 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask till bottling.
Alcohol Level: 12.5% vol.
Color: straw yellow Bouquet: pleasant and delicate Taste:dry and harmonious
White at controlled temperature 16 ° C
Gastronomic combinations: seafood appetizers, first courses, fish, cheeses and raw pasta
Alcohol Level: 13, 5% vol.
Refinement: 6 months in oak barrels Training system: spurred cordon harvest Color: intense ruby red with light purple hues.
Vinification: in red at controlled temperature 25 ° C Duration: maceration with the skins for at least 15
Gastronomic combinations: typical products, roasted meat and aged cheeses
Young in bright and bright color, with an aroma of ripe fruit and dried fruits. Very balanced and with an elegant character. Fresh, long and enveloping finish.
This Tawny Morgadio da Calçada ages in Vila Nova de Gaia, in the cellars of Niepoort, in casks of Port Wine for an average of 3 years. It is largely vinified in mills, with traditional treading. The grapes are mostly from the Provezende area and other low-production vineyards in Cima Corgo.
A versatile wine that either accompanies chocolate desserts or can be served slightly fresh as an aperitif, with pates or “foie gras”.
Bright, bright and deep color, with orange-brown reflections. Delicious wine aroma, well integrated with dried fruit aroma. On the palate it shows great freshness, along with soft notes of apricot and dried figs, leading to a long and complex finish.
The year 1998 will be remembered for the high levels of rain that fell during the year, especially in the winter months and in the harvest season, while the summer months were very hot and dry. Although the rains affected the harvest of some small plots of vines destined for Port Wine, it was possible to combine them in a batch that aged for a long period in old oak barrels (550 L).
Tasting note by Véronique Boss-Drouhin "A wine for mere pleasure! Pale yellow colour with numerous bright green reflections. Intense persistant flavours of peach and white flowers harmoniously meshed together. On the palate, the wine is ample, fresh, intense, with reminiscent notes of ripe grapes, almond, fresh hazelnut and cinnamon. The mouth reveals an elegant wine endowered with a good structure".
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained
Fragrant, fresh and bursting: this organic Frappato, from an enosensory point of view, is an authentic explosion of red fruits and pink buds, flowers of violet and sage. Exceptionally lively, its aromas have a dry and persistent finish. A really pleasant wine, with a medium-bodied body and delicate tannins.
Fragrant and delicate, of fine quality, an authentic Sicilian white characterized by aromas typical of this sunny variety. To the taste, the Catarratto Bio confirms its structure and balance, to which are added a good intensity and a persistent finish. Overall, this straw-yellow colored wine has a good body and good harmony that enhances the characteristics of the terroir where it is born.
Ancient Sardinian wine that tells our land well, our history and our culture.
Deep ruby, with a light purple, brilliant nail. Wide and intense bouquet, where aromas of ripe fruit, notes of jam, coffee and even minerals emerge. Full and soft, with velvety and well harmonized tannins; the finish is long and fruity. It prefers strong dishes based on game and game, seasoned and tasty cheeses. Serve at 16-18 degrees C, uncorking the bottle 30 minutes before serving.
Very intense ruby with violet reflections; brilliant. Wide and persistent with notes of red fruit, vegetables and also spicy. Warm, full-bodied; with great structure and concentration; soft and rightly tannic. Persistent and clean finish. Excellent on large traditional dishes based on grilled and braised meats, also fatty (suckling pig and lamb on the spit) and aged cheeses. Serve at 16-18 degrees C, uncorking the bottle at least half an hour before serving
Has an intense red color intense, of fine quality; It is characterized by a typical aroma of black cherry mixed with rose petals. The taste confirms a soft and balanced wine, with good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.
Intense, of fine quality; at first glance it is characterized by typical aromas of the variety followed by exotic scents. The taste confirms a well-structured and balanced wine, good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.
Brilliant pale yellow. A mix of pepper and white fruit notes on the nose. Rich, silky palate framed by closely-integrated exuberance and a spice note although aroma keeps a fairly low profile. A warm Viognier pairing with spicy foods.
The mouthfeel is silk and smooth, fresh clean and beautiful texture it delivers a surprising level of freshness and buoyancy, long finish. On the nose you get lush layers of cherry, Jammy blackberry tones, ripped plums, violets and hints of tobacco. Pairs well with stew, grilled meats, braised duck, also roasted tomatoes.
This medium bodied wine has a smooth taste with a good persistence. To be served between 16C /18C in medium-sized glasses . Ideal with pasta dishes with red meat or mushroom sauce or roasted meat ,chicken and stewed beef.
Younger than Vino Nobile, it has an intense and vivid ruby red colour and good concentration. The fruity aroma is intense and fine with notes of wild black cherry, violet and a slight vanilla undertone. The flavour is well balanced, elegant and it has a slight initial tannic note. Serve at 18°C in medium sized wine glasses. Excellent if served with appetizers first course dishes with meat sauces, stuffed pasta or casserole dishes and grilled red meats.
The aroma of this Syrah gives an impression of a berry jam sweetness with notes of maraschino cherries. Its medium-bodied palate accentuates its red fruit characteristics very generously, confirming the impression given by its nose
This nero d’avola is marked by an attractive open red fruitiness with touches of sweet ripe figs. Its palate makes for an easy drinking wine with marked hints of new leather and plum.
This Cabernet Sauvignon expresses an intriguing minty nose with nuances of eucalyptus and wood whilst its palate gives flavours of dark red fruit supported by a rich texture.
Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah and Serkuzan. Aged 18 months in new french barrique making this wine a full-bodied red full of character a with potential to ageing. Its full body attract rich foods with meats and rich pasta dishes being the best partners as per Gozo cheese..
Aromas of tropical fruit and vanilla coming from the barrel fermentation in new french barrique. Flavour is very rich and full-bodied with a soft oak impact that renders it suitable for rich white sauces.
A brilliant acidity on the nose. On the palate it is delicate with notes of citrus and refreshing flavour with floral and zesty finish.
This wine is yellow in colour and intensely fruity on the nose. It is fresh, dry and the perfect wine to pair with shellfish, fish and light desserts.
Alcohol Level: 12.5%
This elegant Pinot Grigio offers aromas and flavors of fresh green apples mingled with delicate floral notes. Its refreshing, crisp taste is delicious on its own or paired with salad, light appetizers and chicken dishes.
Serve lightly chilled. Blue Fish Pinot Grigio is an excellent match with seafood, salads and light pasta dishes/
Alcohol Level: 11.5%
Smooth and dry, this harmonious Riesling bursts with alluring aromas and flavor of fresh apricots and ripe peaches. It is a fine match with fish dishes, pastas and Asian-inspired cuisine.
Serve lightly chilled. Blue Fish Riesling is a sublime match with fish dishes, risottos, creamy pasta dishes, sushi platters and Asian-inspired cuisine.
The idea of combining different sensations to get the right balance is at the base of the original concept of Barolo; the most classical producers have always avoided putting the single expression of the vines in front of them in search of the right size in the glass. This is how in our classic Barolo, the two souls of the denomination coexist: the gentler one, typical of the area marked by the Tortona lands of La Morra and Barolo, of which Brunate are examples, and the more austere and masculine side of the slope made typical of lands of the Elvezian period, such as those at the base of Gabutti di Serralunga. A stylistic choice, that of wanting to synthesize the taste of the denomination itself, which gives us a rich and virile wine, able to show itself in youth and challenge evolution with the right momentum.
A sweet white wine; par excellence in dessert wine. Straw-yellow in color, of varying intensity depending on the vintage, it has an intensely fruity and characteristically aromatic nose with a nice persistency. The sweet flavor is perfectly balanced with its low alcohol content and acidity, giving the wine an inviting freshness.
It is vinified exclusively in steel tanks. Temperature controlled fermentation, stopped when the wine reaches 5% alc.vol.
Harvest Time: J
Alcohol Level: 13.5%
The grapes were handpicked, destalked and pressed to tank. The juice was clarified by flotation and underwent fermentation in tank with selected yeast strains. The wine was kept on lees for two months.
Harvest Time: M
Alcohol Level: 12.5%
The handpicked grapes were destalked, crushed and mash cooled. Light skin contact was given followed by gentle pressing. The juice was inoculated by selected yeast strains and underwent fermentation at low temperatures in the tank, after which it was racked and given a light fining.
Harvest Time: J
Alcohol Level: 13.5%
The grapes were handpicked, followed by crushing, de-stemming and gentle pressing. The juice was cold-fermented in stainless steel tanks with the aid of selected yeast strains. After fermentation the wine was kept on the primary lees for ten weeks.
Harvest Time: A
Alcohol Level: 14%
Fermentation with selected yeast strains. Temperature was maintained at 25-28°C. Pump-overs were conducted 4 times a day until fermented dry. The wine was matured for ten months in French oak, and then bottled with a screw cap.
Harvest Time: J
Alcohol Level: 14%
After hand selection in the vineyard, the grapes were destalked and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 24-26oC and drawn of before dry. The wine spent 13 months in a combination of large oak vats and barrel of which 15% were new.
Harvest Time: J
Alcohol Level: 14%
After hand selection in the vineyard, the grapes were destemmed and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 26oC and drawn of before dry. The wine spent 12 months in barrel of which 21% were new.
Harvest Time: 2
Alcohol Level: 12.8%
Average Grape Production: 225.000 litres
This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine is made of grapes from three vineyards in Casablanca Valley. Two of these are located in areas with the coolest climates, giving the wine freshness and vivacity. The third vineyard is located in a warmer area, whose climate brings out texture on the palate. All grapes were harvested at night to avoid the loss of aromas through oxidation. The entire procedure was conducted in a semiinert atmosphere, assisted only by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at a medium temperature range for approximately 20 days. Around 10% was fermented in second and third use barrels, with the rest in stainless steel tank, of which 25% included small amounts of French and Hungarian oak staves. This year, the wine underwent 15% malolactic fermentation, to bring out a creamy mouth feel. Once the fermentation was complete, the wines were kept in contact with the fine lees to enhance unctuousness on the palate, before finally being mixed.
Harvest Time: M
Alcohol Level: 12.2%
Average Grape Production: 225.000 litres
This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine comes from a number of our wineries in Casablanca, mainly clones 1 and 242. It contains small amounts of Sauvignon Blanc from the Elqui Valley, providing strong notes of tomato leaf and unctuousness on the palate. It also contains 5% Sauvignon Blanc from Leyda, which adds mineral touches and gives a certain complexity to the wine. All grapes were harvested at night to avoid the loss of aromas through oxidation. Around 50% of the batch was kept in contact with the grape skin for approximately five hours, in order to extract the maximum fruit aroma. The entire procedure was conducted in an inert atmosphere, free of oxygen, assisted by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at an initially high temperature, then at medium temperature range. The initial high temperature was to liberate thiols, while the subsequent medium temperature range helped to complete the fermentation process. Once fermentation had been completed, the wines were kept in contact with the fine lees to enhance unctuousness on the palate, before finally being mixed.
Harvest Time: 2
Alcohol Level: 14.1%
Average Grape Production: 540.000 litres
Conditions were quite interesting this season for Cabernet Sauvignon. Generally, the grapes reached different levels of ripeness, depending on the temperature in the different areas. Unlike the spiced notes so characteristic of this grape variety, this wine features more ripe red fruits. The final blend is composed by different lots from Andes Maipo and Coastal Maipo on the Coastal Mountain Range and riper grapes, like those from the Pencahue and Talca areas. To add complexity to the wine, the blend also includes a percentage of Merlot and Syrah. The Merlot comes from Isla de Maipo and has a strong color and robust spicy notes. The Syrah comes from the northern Maipo area and has more meaty, ripe, and rich features. The grapes underwent a very extractive fermentation in tanks for approximately two weeks. Afterwards, some lots were kept in contact with the skins for two more weeks of additional extraction. Then, the wines were defined based on their style of aging: in barrels, staves, or tanks. 17% were aged in barrels, 60% were aged with French, American, and Hungarian staves. Finally, the cleanest and most fruity 13% of the wines was kept in tanks. On average, the wine was aged for a period of six months before being bottled in January.
Harvest Time: 2
Alcohol Level: 13.8%
Average Grape Production: 315.000 litres
The wine is made of grapes from four vineyards in Maipo (85%). The pronounced mineral and earthy notes come from Maipo region harvests. The spicier notes are from Isla de Maipo, while the fresher and fruitier characters come from the regions close to the coast in Cuncumen. In addition, the wine contains 14% Cabernet Sauvignon from Maipo Alto, to bring out the tannins and give balance to the natural smoothness of the Carménère. The grapes were harvested from the end of April to the end of May. Once in the winery, the fermentation process began immediately at a high temperature range, at which point an intensive extraction process was applied during the first phase. The temperature was later reduced until fermentation was complete. The wine was kept for another couple of days before eventually being separated and the malolactic fermentation began. Aging lasted for about six months, in which 15% of the wine was placed in barrels, and another proportion in a tank with French, American or Hungarian oak staves. Another 20% or so was aged in tanks to guarantee the wine a fresh and fruity component. Once the wines had matured, they were mixed together and later bottled.
Harvest Time: A
Alcohol Level: 14.3
Average Grape Production: 450.000 litres
The 2012 Gran Reserva Cabernet Sauvignon is a blend of 33 different lots from 14 vineyards in the Maipo Valley of Chile. 6% of the Cabernet Sauvignon come from a vineyard in the Aconcagua Valley. The final blend has 91% Cabernet Sauvignon, 7% Malbec and 2% Petite Verdot. 25% of the must was cold macerated previous to fermentation, that was carried out in stainless steel vats between 20°-28°C. The wines was aged in French and American oak barrels ( 15% new) for 12 months prior to blending and cold settled and filter but not fined prior to bottling,
Harvest Time: M
Alcohol Level: 14.4
Average Grape Production: 160.000 litres
The 2012 Gran Reserva Carmenère is a blend of 17 different barrel lotes from 5 different Carmenère and 2 Syrah vineyards from the Maipo Valley of Chile. The Maipo subregions used in the blend are from Isla Maipo, Alto Maipo, Maria Pinto and coastal Maipo. 6% of the blend is Syrah from coastal Maipo which adds a red fruit and smoky notes. WINEMAKING NOTES ED FLAHERTY The 100% of the component wine was aged in French and American oak barrels with 20% new oak for 12 months prior to blending and bottling.