|Caliterra Reserva Cabernet Sauvignon 2008 reveals an attractive deep and young colour that contrasts with the sun rays that in vain try to go through the glass of wine. In aromas, the intense fruity cherry notes are mingled with leather, a box of cigars and liquorice. On the palate, the wine has a thick and full body, ripe and soft tannins and an elegant sweet complexity at the end. |
This viticultural season was marked by the inauguration of our new barrel cellar, built during the year 2007 for the aging of red and white wines. This is a very special moment for Caliterra due to the technical connection between the wine and the oenological team. While we looked around the vines we could enjoy how well taken care they were by the great viticultural management, as well as the response of the plants towards this performance. From the very first day, in specific selected areas, the must was seen with an outstanding potential. At the end, it was evident that we were assisting to one of the best Cabernet Sauvignon harvests at the Caliterra Vineyard in the Colchagua Valley. The wines will have great appearance, good volume, overcoming tannins and a long life.
Fermentation and Aging
For some time we have been working our vineyards with the Polygonal Harvest System. This process rationally separates the heterogeneous grapes among the different lots, differences generated by the diversity of soils present in the estate. With the use of state-of-the-art technology through multispectral images, we are able to know the level of maturity from each vine and group them in specific polygons for harvesting. Harvesting this way, takes to the winery standard groups of fruit from a specific polygon and not a mass of grapes with different degrees of ripeness. This implies working in much smaller lots united to the variations that occur naturally in the soil under the vines. Fermentation started at 30º Celsius and was later decreased to 28º Celsius, with the idea to avoid sob extraction of skin elements. The wine aged in oak barrels for a period of ten months. In this phase, malolactic fermentation took place softening the wine.