CA1 Andes 2015

Grown in the warm Andes foothills of the Colchagua valley, CA1 is a Carmenere of great character and power. This is a rich wine, with intense aromas of ripe red fruit. The round tannins, together with the lush concentration of fruit on the palate reveals to us the best expression of Carmenere grown at the foot of the Andes Mountains.

Wine Production

The grapes were harvested by hand at the beginning of May and then taken to the winery where they were destemmed, submitted to a manual berry-selection and placed in opened wood tanks for a cold maceration of 5 to 6 days. The alcoholic
fermentation took place between 25ºC and 26ºC during 8 to 12 days using soft extraction. Once completed, the wine underwent a post-fermentative maceration of one or two weeks, depending on the batch and on daily tastings. It was then placed directly in French oak barrels for its 14 months of aging and completing the malolactic fermentation.
 

Tasting Notes

The wine shows a fresh and fruity profile, with intense aromas of red fruits and soft herbal notes that allow to recognize the
variety. It has a good volume on the palate, with round and sweet tannins that are well balanced with a broad mouth feeling at the beginning and a long and persistent ending.
 

Food Pairing

Best paired with all sorts of meats and spicy dishes.  

Production Info
Vineyard name
The Viña Santa Camila vineyard
Soil composition
Clay-Loam
Training method
VSP
Elevation
1,254 feet
Yield/acre
2.4 tons
Exposure
Northern / Southern
Harvest time
May
First vintage of this wine
2008
Bottles produced of this wine
4,800
Winemaking & Aging
Varietal composition
100% Carménère
Fermentation container
Stainless steel tanks and wooden tanks
Age of Aging Container
New
Length of alcoholic fermentation
7-10 days
Fermentation temperature
77 °F
Maceration technique
Cold Soak Maceration; Racking, and Pumpovers
Maceration length
5 days; 25-30
Type of aging container
Barriques
Length of bottle aging
12-18 months
Size of aging container
225 L
Type of oak
French
Length of aging before bottling
12 months
Analytical Data
Alcohol
14 %
pH level
3.48
Residual sugar
3.1 g/L
Acidity
5.9 g/L

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