GEA by Root:1 2020

GEA by Root:1 is the latest innovation from Chile's first certified sustainable winery. GEA captures the magical flavors of the Andes in this 100% sustainable Andean Red blend of Cabernet Sauvignon and Pais, Chile's ancestral grape variety. Delivered in an eco-friendly 3L bag in box format to provide the ultimate in portability, maximum freshness and outstanding value! GEA is the perfect wine to accompany you on all of your adventures. 

About the Vineyard

The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Wine Production

The grapes were harvested between March and April, when their organoleptic qualities, aromas and tannins were at their best. Those selected clusters were transported to the winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 40% of the wine remained in contact with French and American oak during 4 months.

Tasting Notes

This wine is intense ruby red in color. The nose reveals fresh fruits such as raspberries, strawberries and blackberries along with soft floral notes and a touch of vanilla and caramel. Nice body and balanced acidity, with ripe tannins, and a pleasant ending.

Food Pairing

Best served at between 16°C and 18°C. This wine pairs well with mature cheese, grilled meat, as well as roast duck or lamb.

Production Info
Production area/appellation
Central Valley
Soil composition
deep and mineralized alluvial soils of fluvial origin
Total SO2
60
Harvest time
20 March - 25 April
Winemaking & Aging
Varietal composition
92% Cabernet Sauvignon, 8% Pais
Fermentation container
stainless steel tank
Fermentation temperature
24 - 26 C °F
Sustainability Certification
Wine of Chile
Analytical Data
Alcohol
13 %
pH level
3.65
Residual sugar
3.8 g/L

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