Caliterra

Winemaker Comment

Our Bio Sur wines are framed by our integral sustainability plan in which each strategic decision undergoes a review process with regards to its long term impact; its sustainability; and if environmental, social and economic aspects have been incorporated in it.

In this new line of Caliterra wines, the winemaking proposal, with regards to its style, emphasizes going a step beyond the wine’s link with the land it was cultivated in. In this way, Bio – Sur truly reflects how air and soil full of life can influence the resulting wine. Just as its name says, this wine, originating from our far away southern country, is full of life. Its brief but necessary passage through barrels is imperceptible in its aromatic profile.
Its varietal identity is as diverse as what is provided by its exclusive variety, Shiraz. Our goal is to try to close the gap between wine and land.

Vintage Note

The color is a true reflection of its variety, dense with violet and ruby tinges to the edges.
In the nose, it has great aromatic intensity with fresh black fruit and violet notes that blend with mineral nuances and spices such as clove. In the mouth, it is concentrated with a uniquely dense flow. It has a magnificent body and structure that balance harmoniously on the palate. This wine requires a couple of years of storage in order to fully appreciate its evolution.

Fermentation and Aging

With the Bio – Sur line we are happy to commence the production of wines using organic grapes originating from our lands. At this time, the vineyard is in the process of obtaining its certification, which requires cultivating the grapevine as if it were already certified. We must be patient and bide our time to receive said certification. Meanwhile, Bio – Sur shall be elaborated exclusively with grapes meeting the organic specifications.
Bio – Sur truly reflects how air and soil full of life can influence the resulting wine. Just as its name says, this wine, originating from our far away southern country, is full of life. Its brief but necessary passage through barrels is imperceptible in its aromatic profile.
Fermentation was initiated at 30º Celsius and then decreased to 28º Celsius so as to avoid over extraction of the skins. 100% of this wine was aged in oak barrels for seven months. During this phase, malolactic fermentation was carried out in order to provide smoothness to the wine.