Beruflich Dokumente
Kultur Dokumente
G RAND R ESE RV E
2 0 10
Estate:
Sub-region:
Soil:
Alto Roble
Curic Valley
Sandy loam
Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L
Climate
Warm temperate climate with a Mediterranean rain regime, very cool springs, very warm summers and
mild winters; large temperature differences and constant afternoon breezes from the coast.
Soil
This Cabernet Sauvignon is made starting with grapes from Alto Robles plain parcel. The dark
brown soils are of alluvial origin, deep loam and sandy loam, with subsoil frequently mottled with
more rocky and gravelly composition, including rounded rocks.
Viniculture
Vinification
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees
Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius (77 to 82
Fahrenheit).
Aging: 12 months in French and American oak barrels.
Wine Card
SYRA H | C A B E R N E T S AU V I G N O N
G RAND R ESE RV E
2 0 10
Estate: Alto Roble
Sub-region: Curico Valley
Varieties: Syrah 55% - Cabernet Sauvignon 40%
Petit Verdot 4% - Mourvedre 1%
Soil:
Loam | clay, with colluvial granite
Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L
Climate
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime
temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes
mountains (50 kilometers, or 37 miles). Alto Roble receives coastal breezes during the afternoon that help keep
summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated
in the winter months.
Soil
This blend of Syrah, Cabernet Sauvignon, Petit Verdot and Mourvedre is made starting with grapes from hillside
parcels in the Alto Roble estate. The soils are loam and clay with colluvial granite produced by erosion of the hill.
Viniculture
Vinification
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius
(50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: 12 months in French and American oak barrels.
Wine Card
2 0 10
Estate:
Sub-region:
Varieties:
Soil:
Alto Roble
Curic Valley
Carmenere 60% - Cabernet
Sauvignon 40%
Loam | clay | rocky
Analysis
Alcohol:
14%
Total acidity: 5 g/L
Residual sugar: 2 g/L
Climate
Moderately warm temperate climate with a Mediterranean rain regime, with moderately warm
summer days (influenced by the coastal mountain range) and cool, humid nights.
Soil
These Carmenere and Cabernet Sauvignon grapes come from the Alto Roble estate, where the shallow,
reddish-brown loam and clay is sprinkled with gravel from the heavily weathered metamorphic rock
beneath.
Viniculture
Vinification
Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees
Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius
(77-82 Fahrenheit).
Aging: 12 months in French and American oak barrels.
Wine Card
CH A RDO NN AY
G RAND R ESE RV E
2 0 11
Estate:
Sub-region:
Soil:
Alto Roble
Maule Valley
Sandy loam
Analysis
Alcohol:
14%
Total acidity: 5,5 g/L
Residual sugar: 2 g/L
Climate
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of
the Andes mountains) and very rainy winters.
Soil
This Chardonnay is made starting with grapes from the Alto Roble estates Los Blancos parcel. Shallow
alluvial soils of sandy loam, with a large amount of organic material.
Viniculture
Vinification
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64
Fahrenheit); Complete fermentation in French oak barrels
Aging: Batonnage with fine lees during six months in the same French oak barrels.
Wine Card
L AT E H ARVEST
SAUV I G NO N B L A N C | S E M I L LON
G RAND R ESE RV E
2 0 10
Estate:
Sub-region:
Varieties:
Soil:
Alto Roble
Curico Valley
Sauvignon Blanc 80% - Semillon 20%
Loam | clay
Analysis
Alcohol:
13%
Total acidity: 5,5 g/L
Residual sugar: 100 g/L
Climate
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and
nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles)
and the Andes mountains (50 kilometers, or 37 miles). Alto Roble receives coastal breezes during the
afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600
millimeters, or 23.6 inches, concentrated in the winter months.
Soil
These Sauvignon Blanc and Semillon grapes come from a single parcel where the two varieties are
mixed. It is in a low, humid sector of Alto Roble, where noble botrytis can develop thanks to the
alternation of fog (morning) and sunshine (starting at mid-day). The soil is deep and clayey.
Viniculture
Vinification
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64
Fahrenheit); Complete fermentation in stainless steel vats.
Aging: 25% in French and American oak barrels and the rest in stainless steel vats.
Wine Card