Archive for Chilean appellations
January 15, 2008 at 6:41 am · Filed under Maipo Valley, Cachapoal Valley, Chardonnay wine Chile
VINEYARDS:
The grapes were hand-picked at the optimum level of maturity in our own vineyards in 
the Cachapoal and coastal Maipo Valleys.
VINIFICATION AND AGEING:
The grapes were hand-picked at their optimum maturity for full flavor profiles. They were kept cool and whole cluster pressed to obtain the finest must. Fermentation took place in stainless steel tanks at 13 to 15°C (55°-59°F).
TASTING NOTES:
Bright honey-gold in color. Fresh tropical fruit, pineapple, peach, nectarine, and citrus appear on the nose with a hint of banana. Very fresh on the palate.
Variety: Chardonnay
Vintage: 2007
Origin: Central Valley (Cachapoal Valley and Coastal Maipo Valley)
PREBOTTLING ANALISIS
PH: 3,27
Total Acidity: 3,33 (gr/l sulfuric acid)
Alcohol: 13,5
RS: 2,1 gr/l
Chilean wine for share
January 2, 2008 at 5:21 pm · Filed under Colchagua Valley, Rapel Valley, Merlot wine Chile
Region: Non irrigated 60 year old vines. Apalta Vineyard, Colchagua Valley, Rapel Valley.
Grape: 85% Merlot, 15% Carmenère.
Harvest: Hand-harvested from 8th of April in small baskets of 15 kg. Coming from non irrigated 60 years old vines of limited yields: 5.3 tons/ha (2.5 tons/acre) for the Merlot 3.5 tons/ha (1.5 tons/acre) for the Carmenère. The 2004-2005 season began with a dry winter and a cool and cloudy spring. Summer was dry. During the last two weeks of February, the temperatures climbed, which had the effect of correcting the delays observed during the early stages of the growth. The temperature decreased in March and the month of April was exceptionally sunny, helping to achieve a perfect ripening process. Lower yields combined with great climatic conditions generated and exceptional vintage 2005.
TASTING
Color: Deep red with purple shadows.
Nose: Intense, ripe red fruit typical of Apalta wines. Plums & cherries integrate well with the delicate oak touches of sweet spice, nutmeg and vanilla.
Mouth: A generous attack is followed by a pleasant and smooth mid palate. The finish is persistent and the overall structure is vivacious and well balanced. Ready to drink now or cellar for several years.
Chilean wine for share
January 2, 2008 at 7:56 am · Filed under Colchagua Valley, Carmenere wine Chile, Organic Chilean wines
Vineyard: Emiliana Organico
Chilean organic wine
Tasting notes:
Spectacular ruby red color. The fruit-forward nose recalls ripe cherries and plums with a subtle touch of spice and pepper.
The palate starts swite, moves on to full fruit expression, and end with flavorful tannins and a long finish.
This wine is goog convination with pastas, ripe chises and read meats.
Chilean wine for share
December 17, 2007 at 5:28 pm · Filed under Cachapoal Valley, Chardonnay wine Chile
The grapes for this wine are usually harvested in mid-February, at their optimum ripeness. 
Fermentation is carried out in stainless steel tanks. Pale yellow coloured with golden hints, this wine shows tropical fruit aromas like pineapple and banana as well as floral notes. Young, fresh, fruity and balanced on the palate.
Ideal to Serve at 8-10°C with fish, ceviche, abalone, squid, prawns, white meats or as an aperitif.
Chilean wine for share
December 17, 2007 at 7:42 am · Filed under Maule Valley, Cabernet Sauvignon wine Chile
Cremaschi Furlotti description:
HARVEST AND PRODUCTION
Once reached the good maturity, second week of april the grapes at harvest should be cool, in the range of 10 to 16° C. If not, must cooling is required. The grapes are crushed in a roller crusher wich destems before crushing. Tartaric acid (grapes natural and principal acid) may be added at this stage, if required, to ensure that the ph of the juice is in the range of 3.2 to 3.6 also are added pectic enzymes to increase color and aromatic extraction.
The fermentation tank is filled with the crushed grapes. the crushed grapes are benefit from contact between the juice and the grape skins for 48 to 72 hours in low temperature (under 15 °c). this technique, increases the aromatic extraction and the color extraction. the juice is then inoculated with a selected pure yeast culture. Fermentation is carried out in stainless steel tanks between 22 and 26 °c during 8 days. pumping over by taking the juice from under the cap of skins and irrigating the skins in an intermittent manner.
The wine is left on skins for three to four days after fermentation has finished or when our winemaker considers that the required amounts of color, flavour and tannin have been extracted. during post - fermentative maceration stage, the wine undergoes malolactic fermentation for action of leuconostoc oenos bacteria, this bacteria is endemic in our vineyard, and its addition is not usually required, and malolactic fermentation ussually occurs naturally. after malolactic fermentation , the wine is allowed to settle and is then racked under carbon dioxide protection (co2) to remove the gross lees. at racking, sulphur dioxide is added to provide between 20 and 35 milligrams per litre free depending on the ph of the wine.
To remove phenolics and bitter tannins is used fine gelatin or albumen. the wine is cold-stabilized by chilling to between -4°c and -2°c. finally, the wine is filtered with diatomites earth. the bottling is carried out in
monoblock gai, with inert gas protection. before the filling, the wine is filtered with pad filtration.
COMMENTS OF THE ENOLOGIST:
Colour
Red ruby with tints purple, clean and brilliant.
Aroma
The wine shows intense aromas to berries, cherries and soft notes to menthol
Palate
In the palate it presents good structure with soft tannins and good persistence.
WINE AND FOOD
To serve with red meats, roast beef, pastas with sauces of meat or accompanying mature cheeses as gruyere or camembert.
Chilean wine for share
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