Cachapoal wine tour

December 27, 2007 at 10:27 pm · Filed under Colchagua wine tours

To 96 kilometres to the south of Santiago of Chile, there is born Cachapoal’s valley, placed between the Andes mountains and the Cordillera de la Costa, mountainous cord parallel to the oceanic margin of the South Pacific. The protection of the mountains transforms Cachapoal into a microclimate that offers the best conditions to make real an extraordinary wine production.

In this privileged valley, the Cachapoal Wine Route has transformed in an incomparable tourist destiny that takes the travellers directly to the heart of one of the Chilean wine zones of major prestige in South America. The exploration of the vineyards, the visits to its impressive warehouses, the direct contact with out-standing enologists, the gastronomic tasting, the walks astride and the excursions to historical places of the zone, have done of the Cachapoal Wine Route a really unforgettable experience.

The warehouses that shape this one without equal group are: Lagar de Bezana Vineyard, Casa Porta Vineyard, Chateau Los Boldos Vineyard, Anakena Vineyard, Casa Lapostolle, Altaïr Winery and Vineyard, Casas del Toqui Vineyard and Gracia de Chile Vineyard. Also you can visit newly inaugurated bottles Factory; Saint – Gobain Envases.

TO TASTE AND TO LEARN
In the beautiful Garden of Varieties of the Anakena vineyard, you will discover to the feet of its grapevines the differences of every vine-stock, defined by the land and climate of the region. To taste Anakena’s wines its pergolas placed in the heart of the valley, it is unique experience to understand the passion and the wine elaboration

WINES AND CHILEAN GASTRONOMY
The vitality of the New World receives the visitors in the Gracia and Casa Porta vineyards, where they wait to his visits to delight them with exquisite plates cooked with noble ingredients that in perfect harmony are accompanied on its more prestigious wines.

RURAL ROAST IN A VINEYARD
With the whole nostalgic and quietly of a traditional Château, you will enjoy a rural roast in company of the best wines of Château Los Boldos vineyard, in a magnificent quincho located in the middle of the grand plantations.

CAVALCADES DAY AND NIGHT
The natural marvels that make a detour to the Altaïr Vineyard invites them to visit its facilities as enjoying the surroundings, is for it that this vineyard counts with tours and excursions that go little more there of the precordillera, leading them to knowing the cosmos in full moon or the valley in its extension, enjoying a rich luncheon in height.

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Torreon de Paredes Chardonnay 2006.

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.

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Cremaschi Furlotti Cabernet Sauvignon 2005.

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.

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