Merlot

Medalla Real

Merlot

Vintage

  • 2015
    • 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.

    • 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.

  • 2014
    • 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.

    • 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.

  • 2008
    • 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.

    • 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.

Vineyard: Maipo

    • 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.