TerraNoble
Azara Cabernet Sauvignon
TerraNoble
Azara Cabernet Sauvignon
The grapes from this wine are grown in the Colchagua Valley. Its Andes {Los Lingues vineyard} and Coastal {Marchigue, Los Cactus} influence deliver different bases and soils that result in an intense wine. This combination gives a full body character to the wine.
In addition, it has a percentage of CS of high Maipo.
Wine Production
The grapes are handpicked and then taken to the cellar, where they are de-stemmed and put in stainless steel tanks for a prefermentative cold soak for 3 to 4 days. The fermentation is carried on between 25° and 26°C, with mild extractions, taking between 8 to 12 days to finish. Afterwards, the wine goes through a 1 or 2-week post fermentative maceration to gain in complexity and roundness. Once it has reached its optimum quality, it goes directly to French oak barrels for malolactic fermentation, ageing for 12 months.
Tasting Notes
On the nose, red berries, black berries, smoke and toasted aromas come through. Juicy on the palate, with cherry and chocolate notes in combination with toasted oak. This wine is well structured and full-bodied with smooth tannins and a long finish.
Food Pairing
Pair with prime ribs, chicken with paprika, or steak fajitas.
The grapes from this wine are grown in the Colchagua Valley. Its Andes {Los Lingues vineyard} and Coastal {Marchigue, Los Cactus} influence deliver different bases and soils that result in an intense wine. This combination gives a full body character to the wine.
In addition, it has a percentage of CS of high Maipo.
Wine Production
The grapes are handpicked and then taken to the cellar, where they are de-stemmed and put in stainless steel tanks for a prefermentative cold soak for 3 to 4 days. The fermentation is carried on between 25° and 26°C, with mild extractions, taking between 8 to 12 days to finish. Afterwards, the wine goes through a 1 or 2-week post fermentative maceration to gain in complexity and roundness. Once it has reached its optimum quality, it goes directly to French oak barrels for malolactic fermentation, ageing for 12 months.
Tasting Notes
On the nose, red berries, black berries, smoke and toasted aromas come through. Juicy on the palate, with cherry and chocolate notes in combination with toasted oak. This wine is well structured and full-bodied with smooth tannins and a long finish.
Food Pairing
Pair with prime ribs, chicken with paprika, or steak fajitas.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Andes influence vineyards: deeper soils that result in a later maturity, better mouth and greasiness.
Coastal influence vineyards: thinner soils with sand content provide structure and harder - rustic tannins.