Country and Region:
Alto Maipo - Maipo Valley
Grape Varieties :
Cabernet Sauvignon | Carignan | Carmenere
The different varieties of grape used in this
blend (88% Cabernet, 8% Carmenère & 4% Carignan) were harvested between the last week of
March and the last week of April, 10 to 14 days
early than normal. They were manually harvested
and carefully transported in 12-kilo bins.
On arrival at the winery, the grapes were
subject to a double manual selection; first of
clusters and then of berries. Next they moved
into the tank through a gravitational process.
To make this iconic wine, small plots within the
vineyard were separated and the grapes from
these plots were processed in small winemaking
tanks (of just 10,000 litres). Then the must
underwent a cold maceration for 4 to 5 days.
Selected yeasts were used for the fermentation,
which took place at 28°C. After approximately
25 to 35 days in the tank, the must underwent a
post-fermentation maceration for between 6
and 8 days. The wine was then decanted to
225-litre French oak barrels, in which a
natural malolactic fermentation occurred.
Altazor was aged for 16 months in French oak
barrels, 35% of them new and the remainder
second use. Then it was blended and transferred
to a tank for bottling.Altazor was bottle-aged for 18 months before it was ready for sale.
International Wine Challenge 2017 - Gold Medal;
Robert Parker - 93 points; Wine Enthusiast - 91 points