2021 Casa Silva Microterroir Carménère

Intense and deep violet-red colour. Aromas to black cherries, blackcurrants, blueberries, figs, cardamom, black tea, tobacco, and cedar. In the mouth, it is medium-high acidity, and abundant and velvety tannins, it is elegant, of good structure, and of great varietal character. Long end.

Situated on the northeast border of the Colchagua Valley, at the feet of the Andes mountain range, Los Lingues 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

Pre-selected micro-terroir sites in the Los Lingues property, Colchagua Valley. 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, clay 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 characters 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

Grapes are chilled to 5°C before being processed. Manual grape cluster and berry selection prior to and post destemming. Cold maceration of grapes for 10 days at 6°C before alcoholic fermentation. Alcoholic fermentation takes place in 500 litre barrels and 1.000 litre French oak tanks for 16 days, at a temperature between 25 and 28 °C. Post-ferment maceration on the grape skins for 20 days prior to draining, pressing and malolactic fermentation in 500 litre barrels. 100% French oak barrels for 15 months, 3 to 4 years in bottle prior to market release.

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Recommendation

Serve with pork sirloin with plum sauce on a pumpkin puree. Serve between 15 and 16°C. Drink now or cellar for up to 20 years.