Caliterra

Winemaker Comment

Our Caliterra Bio – Sur Carménère 2009 has a deep nearly black colour with ruby edges. The aromas show a genuine Carménère with a complete variety of spices such as clove, anise and cinnamon delicately complemented with fresh fruit aromas as cherry and mulberry. At the end you can find soft humid soil notes. On the palate you will be surprised with the diversity of flavours and sensations that this elegant wine shows.

Vintage Note

This summer will be remembered as the season that didn’t want to leave, since it provided very good weather during March and April. In fact, April has been the second warmest month at Viña Caliterra in the present decade, after 2001.
A climate like this allows us to have healthy fruit. The result of this season, just like previous vintages, is mainly marked by the experience of our team.
This year’s brightness was much higher compared with other seasons and for the first time we were able to see clusters affected by an excessive sun exposure, mainly illuminated by the late afternoon sun. A selection of the best clusters was made in order to select the grapes that were optimum for crafting a good wine. As expected, the wines are sweet, soft and have intense aromas. This will be a great year for Carménère.

Fermentation and Aging

With our Bio – Sur range we are introducing the elaboration of wines with organic grapes grown in our own vineyards. In this moment the vineyard is in process to obtain the final organic certification, which implies to cultivate the grapes as organic. We must be patient for the final certification; meanwhile Bio – Sur will be crafted using these organic grapes.
Bio – Sur is an accurate reflection of how the exuberant biodiversity present in the soil and air of our vineyards influences the final wine. As the name Bio – Sur reflects, we are delivering wines full of life that are crafted in our far southern country. A short but necessary period for barrel ageing is almost subtle in the final aromatic profile.
Fermentation started at 30º Celsius and was later decreased to 28º Celsius, with the idea to avoid over extraction of skin elements. A 100% of the wine was aged in oak barrels for a period of seven months. In this phase, malolactic fermentation took place softening the wine.