Cabernet Sauvignon 100%
Grapes are grown at an altitude over 400 meters in the Maipo valley. The soil is alluvial. Temperatures are high during the day, but cold at night. Vines are managed to optimise fruit quality: new shoots are removed after late spring; interior leaves are removed; a "green harvest" reduces the number of bunches allowed to develop on each plant.
Grapes are picked by hand then on arrival at the winery de-stemmed with whole berries added to the fermenting vessel for a 4 day cold maceration before allowing fermentation to proceed with natural and selected strains of yeast. All the wine undergoes malolactic fermentation whilst stored in stainless steel tanks. No oak exposure.
Winemaker Dan Odjfell has ended up working a long way from his roots in Norway. Odjfell follows Organic and Biodynamic practices, with the vineyards worked by Fjord horses and the deployment of cover crops and beehives.
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