Cerro Basalto

Technical sheet

Origin

Los Lingues, Colchagua Valley, Chile.

Grape Variety

45% Monastrell, 25% Garnacha, 20% Syrah, 10% Cariñena.

Bottles Produced

450 cases of 6 bottles.

Tasting Notes

Intense crushed raspeberry, bergamot, bay leaf and black cherry fruit flavors are join all togheter, with hints of black tea, cinnamon and roasted tobacco in the background. A very distinctive style reveals a pretty stony mouth feeling, with a very silky iron-edge finish who provides the contrast needed for balance.

Winemaker’s Notes

The grapes were picked in extremely small, selected parcels, from high density vines in Los Lingues, coming from rocky slopes, where the roots absorb the minerality and freshness of this volcanic basaltic soils from the the unique Cerro Basalto block. The vineyards are in the North East part of our mountains, and soils have a high concentration of iron who develope a elegant and rare expression of this blend. Plantation going from 8.000 to 12.500 vines per hectare, with almost no irrigation, to express their origins as much as possible. At optimum ripeness, the grapes are handpicked and brought to the cellar for sorting. Vinification is conducted in small tanks to get the best extraction of aromas, flavors and silky tannins, and aging are conducted in concrete eggs and barrels.

Aging

18 months in barrels and concret eggs.

Filtering

No Filtration.

Yield of Vineyard

800 grs per plant.

Cellaring Recommendations

Up to 20 years.

Recommended Serving Temperature

15º to 18ºC.

Decanting

Recommended 30 minutes decanting before drinking.

Alcohol

14.5 º

pH

3,54

Total Acidity (H2 SO4)

3,52 g/lt.

Residual Sugar

1,8 g/lt

Free SO2

0,02 g/lt