Suelo: Loam clay rocky
Acidez total: 4,5 g/L
Azúcar residual: 2 g/L
Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas Solana Winery receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months.
This Carménère is made starting with grapes from parcels in Los Riscos sector, characterized by deep, rocky loam-clay soil.
Age of vines: 18 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 12 tons/hectare (4.9 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in late April.
Maceration: 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine aged 8 months in French and American oak barrels.
Nota de cata
Appearance: Deep red color with violet highlights.
Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke.
In mouth: Smooth mouth entry, full on the palate and well-balanced.