Overview

MERLOT, CABERNET SAUVIGNON, CARMENERE

This blend is a trilogy of Chile’s 3 most emblematic varieties of red grapes – perfectly integrating the fresh red fruit aromas of Merlot, in perfect harmony with the spice of Carmenere and the power and structure of Cabernet Sauvignon.

MATURING WINE IN CLAY AMPHORAS

What is an amphora? 

An amphora is a traditional clay vessel with a large oval body, a narrow cylindrical neck and two handles that rise almost to the level of the mouth. It is used to hold and store liquid for an extended period of time. They have been in use for at least the last 6,000 years. 

Ageing wines in amphoras v/s barrels: 

Fermenting, ageing and storing wines in clay amphoras is an ancient technique of winemaking, which is being revived by the present-day winemakers. In modern times, wines are aged in oak barrels, which are porous and allow exposure to oxygen, but also contribute flavors from the wood’s tannins. Clay is a porous but neutral material. So, the presence of oxygen enables wines to develop but without imparting any additional flavors. In addition, clay is an excellent thermal conductor, so there is no need for temperature control. 

Advantages of using amphoras: 

Since amphora wines are unfiltered and have minimal intervention process, it appeals to the fans of natural wines and winemaking. Amphoras are also more sustainable and durable, compared to wood or steel tanks, offering environmental and financial advantages. On average, wood barrels must be replaced every four to five years, but clay amphora can last decades, if not centuries. 

How do these wines taste? 

The wines fermented and aged in amphora evolve slowly and have a deep, rich texture and preserved flavors and aromas. They also have more minerality, and taste more earthy, less woody.