Caliterra

Winemaker Comment

This year we made a show of our differentiated harvest system by deciding to cut only the grapes that were truly ready with practically a vine to vine approximation. In this way, we managed to select the batches in accordance with their peak moment of harvest in a season that was marked by the requirement for patience.

Vintage Note

This summer shall be remembered as the season that did not want to fade away since it provided an excellent climate during March and April. In fact, April has been this decade’s second hottest month in Viña Caliterra after 2001. This kind of environment allowed us to obtain very healthy fruit. The result is also marked by the vast experience of our professional team. Luminosity this year was much greater than in previous seasons and for the first time, grape bunches were adversely affected by excessive sun exposure, mainly due to late afternoon sunlight. A meticulous selection of the best bunches was carried out in order to be able to choose the very best grapes that were in peak condition for the production of the best wine. As it was expected, the wine is sweet, very smooth and it has an abundant tannin aroma. This shall be a wonderful year for the Carmenere variety.

Fermentation and Aging

Fermentation was initiated at 28°C, but the temperature was decreased afterwards in order to avoid excessive extraction of the elements in the skins. The wine was stored in oak barrels, 70% American and 30% French for 14 months during which time malolactic fermentation was carried out.