2021 Casa Silva Gran Terroir Single Estate "Los Lingues" Cabernet Sauvignon

Ruby red co/or with violet rims. Aromas of black cherries, blackberries, red currants, tobacco, leather, eucalyptus and cedar. On the palate it is floral, with medium-high acidity, firm and abundant tannins, it is fruity, minty, with great structure and balance. Long and spicy finish.

Situated on the northeast border of the Colchagua Valley, at the feet of the Andes mountain range, Los Ungues has its own micro-climate, transforming it to a small sub-valley. The Carménère and Cabernet Sauvignon showcase exceptional high quality and unique characteristics. The Carménère from Los Lingues has become a reference of quality, obtaining multiple high wine scores and recognition on numerous occasions both nationally and internationally. A small quantity of high quality Petit Verdot can also be found on this property, as well as other varieties from experimental vineyard plantings.

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Viticulture

The soil is of alluvial-colluvial origin and made up of ancient terraces with low organic material content and medium-low vigour. The soil profile varies in texture with fine sand, day and angled granite rocks to be found, with excellent water drainage. The property, being situated at the feet of the Andes mountain range, counts with a unique and varied topography, making it a fascinating place to study micro-terroir. Mild Mediterranean climate. The influence of the Andes Mountains can be felt during the cool nights, with day-night temperature fluctuations reaching up to 20°C difference, ideal for concentrating fruit diameters in the grapes. The gap between the two mountain ranges creates a breeze, maintaining a uniform temperature between the grape bunches and providing excellent sanitary growing conditions. The average rainfall in this area is also lower than in the rest of the valley. Wines from here are of exceptional quality, full bodied and dark in colour, with a natural sweet sensation and soft tannins on the palate.

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Vinification

Manual grape duster and berry selection prior to and post destemming. Cold maceration of grapes for 6 days at 6°C before alcoholic fermentation. Alcoholic fermentation takes place in stainless steel and French oak wooden tanks for 10 days, at a temperature of 25 - 30°C. Post-ferment maceration on the grape skins for 10-12 days prior to draining, pressing and malolactic fermentation. 80% in 2nd and 3rd fill French oak barrels for 10-12months. 20-25% aged in stainless steel tanks for 10-12 months. 6 months in bottle prior to market release.

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Recommendation

Serve with ossobuco risotto in red wine. Serve at 16 to 18°C. Drink now or cellar for up to 10 years.