The grapes come from our estate vineyards in Villa Alegre, 285 km south of
Santiago in the Maule Valley. The soils are derived from volcanic ash and
consist of sandy to sandy-loam earth. The vineyards are flat and receive an
excellent exposure to sunlight. The yields are carefully controlled so as to
produce concentrated and elegant wines.
The grapes were harvested by hand at the end of april. In order to extract color
and aromas, the must underwent skin contact at low temperatures prior to
alcoholic fermentation. The must is then fermented in stainless steel tanks
with selected yeasts at temperatures ranging between 26° to 28° C, during a
seven day period. The wine is then left to macerate for five additional days in
order to extract tannins. The wine is then placed in oak barrels only for eight
months to keep the balance of fruit and oak. Then bottled without filtering to
maintain its extraordinary fruits qualities.
The grapes were harvested by hand in the middle of April. The must is
fermented in stainless steel tanks with selected yeasts at temperatures
ranging from 26° to 28°C during a seven-day period. Prior to bottling, the wines
are, stabilized and filtered carefully to keep all the fruit.
Notes from our Winemaker
Our Merlot has a bright ruby–violet color. The wine has intense with abundant
notes of ripe red fruits, plum and pepper hints. Its tannins are sweet and
velvety. It has a long and lingering finish. Ideal as a company for roast beef,
pork, pasta and fresh cheese.
Recommended serving temperature
Between 16° - 18°C
Appellation: Central Valley
Winemaker: Claudio Gonzalves
Bottling: Estate bottled
Winery: Viña de Aguirre