Merlot
Medalla Real Merlot
Valley: Maipo
Vintage

Winemaker's comments

Intense, ruby-red in color with a bouquet dominated by black fresh ripe fruits such as blueberries, blackcurrant and red fruits as strawberry mingled with spicy notes associated with components in the oak barrels. Medium-bodied, very silky, and well-balanced with good acidity that lends a fresh sensation, powerful and concentrated. Long and pleasing on the finish.

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Vinification

Fermentation took place with selected yeasts and the extraction level was defined as fermentation progressed. Pumpovers were generally more intense in the beginning of the process and reduced toward the middle or end. The temperature is controlled below 28º C and a slight decrease in temperature was made at the end of fermentation to keep the fruitiness. The wine was racked and decanted and put in barrels for malolactic fermentation and maturation. Post-fermentation maceration time was determined by the progress of each individual tank and varied from a few hours to 10 days.

Potential aging

7 - 9 years.

Technicals details

  • pH: 3.54
  • Total acidity: 4.88 g/l (expressed in Tartaric Acid)
  • Alcohol: 13.2% v/v
  • Residual Sugar: 2.44 g/lt

Suggested food

Stews and casseroles, paellas, pastas, soft cheeses.

Winemaker's comments

Intense, ruby-red in color with a bouquet dominated by black fresh ripe fruits such as blueberries, blackcurrant and red fruits as strawberry mingled with spicy notes associated with components in the oak barrels. Medium-bodied, very silky, and well-balanced with good acidity that lends a fresh sensation, powerful and concentrated. Long and pleasing on the finish.

See details winemaker

Vinification

Fermentation took place with selected yeasts and the extraction level was defined as fermentation progressed. Pumpovers were generally more intense in the beginning of the process and reduced toward the middle or end. The temperature is controlled below 28º C and a slight decrease in temperature was made at the end of fermentation to keep the fruitiness. The wine was racked and decanted and put in barrels for malolactic fermentation and maturation. Post-fermentation maceration time was determined by the progress of each individual tank and varied from a few hours to 10 days.

Potential aging

7 - 9 years

Technicals details

  • pH: 3.33
  • Total acidity: 5.81 g/l (expressed in Tartaric Acid)
  • Alcohol: 13.3% v/v
  • Residual Sugar: 3.14 g/lt

Suggested food

Stews and casseroles, paellas, pastas, soft cheeses.

Winemaker's comments

Vino de color rojo rubí profundo. Complejo bouquet que combina la expresión de frutas negras maduras con notas a ciruelas y especias. En boca es un vino de buena concentración, equilibrado y presenta taninos maduros casi dulces.

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Vinification

Se realizó una fermentación pre-fermentativa de las uvas sin escobajo y parcialmente molidas para extraer el máximo color y aromas. La fermentación se realizó con levaduras seleccionadas y la extracción fue definida en el curso de ésta. Se realizaron remontajes intensos al inicio de la fermentación que luego se redujeron hacia la mitad o finales de ésta. El tiempo de maceración post-fermentativa fue definido en cada cuba individual variando desde algunas horas hasta diez días de finalizada ésta.

Potential aging

4 – 5 years.

Technicals details

pH: 3,69;  Acidez: 5,25 g./l. (Expresado en ácido tartárico); Alc./vol.: 14,4º %v/v.;  Azúcar Residual: 2,6 g/l.

Suggested food

Ideal para acompañar guisos, pastas, paellas, carnes blancas y quesos suaves.
Merlot
Medalla Real Merlot
Vineyard

Location

40 km. to the south of Santiago in the piedmont of the Andes.

Surface

1,282 ha.

Varieties

Cabernet Sauvignon, Merlot, Chardonnay and Cabernet Franc.

Climate

Semi-arid Mediterranean climate. Cold winter with moderate rains, warm and dry summer. Thermal oscillation which can exceed 20 ºC (68 º F).

Average annual temperature

13,9 ºC (57 ºF).

Average annual rainfall

400 mm.

Soil

Alluvial soil/ Colluvial soil.