Caliterra

Harvest Report

Each month of the growing season registered decreases in average temperatures with respect to the historic averages, reaching as much as 18.4% less in April and 3% less in January, the warmest month of the year. As a result, it was a real challenge to reach the correct level of maturation, especially because the season began with an 11-13 day delay in phenological stages of the plants. And at 1,538 Degree Days, the heat summation was also 175 DD lower than the previous season and 9.5% lower than historic average. The Colchagua Valley therefore had one of the greatest decreases in average temperatures and heat summation during 2009-2010 seasons.

Tasting Notes

Very lively and attractive pink in color with a nose that features strawberries, ripe raspberries, and cherries. The palate is well rounded and mild with pleasing volume and a long, persistent finish.

Fermentation and Aging

The grapes were picked at the ideal state of ripeness, destemmed, and crushed into the tanks. After 24 hours, and once the must had reached the desired color, 5-10% of the tank was bled off. A centrifugue was used to clean the must and protected from oxygen during fermentation at 12º-16ºC (54º-61ºF). Fermentation was stopped early in some lots to retain a small amount of residual sugar and the fruity aromas. The wine was stabilized, filtered and bottled as soon as possible.

Winemaker’s Notes

This wine is made with our best grapes and fermentation techniques aimed at heightening their aromas and elegance and obtaining the maximum expression of the fruit. It is bottled very early to guarantee the freshness and concentration of the flavors.