Our Tres Medallas line celebrates the history, tradition and awards given to Viña Santa Rita. A wine that specifically commemorates the three medals given by the International Wines & Spirits Competition during the 1980s. A tour of Chile, with the best representation of the different wine varietals our country has to offer.
Technical detailsVarieties 85% Cabernet Sauvignon
Total Acidity: 5.24 g/l
Alcohol Content: 12.8 %v/v
Residual Sugar: 3.8 g/l
Very bright and lively red with violet hues in color. The very intense nose offers a combination of red fruit aromas recalling plum and raspberry with a light touch of vanilla, toffee and caramel developed as it aged in French and American oak. On the palate, the tannins are both friendly and potent, and the finish is long, fresh, and persistent.
Winemaker for Family WinesView winemaker's biography
Climate and Soil
Chile’s Mediterranean climate features warm, dry summers and cold, rainy winters. The proximity of the Andes Mountains plays an important role, and as the mountains rise in altitude, the temperatures drop. The Pacific Ocean is also important to vineyard development. Chile’s coasts have two great characteristics, their westward orientation and the cold Humboldt Current, which work together to create continental winds that have a cooling effect in the country’s central zone and result in wines with higher acidity and elegant aromas. The interaction between the effects of the Andes and those of the Pacific Ocean creates a broad daily temperature differential that helps the grapes develop fresh flavors and tremendous typicity.
The healthy, well-drained soils have a variety of origins (alluvial, colluvial, fluvial, etc.) and textures (marl, clay, sand, silt). Despite the relatively dry weather conditions, abundant water for irrigation flows from the eternal ice of the Andes Mountains.
We use a combination of grapes from different vineyards, some of which are trellised to the traditional low vertical shoot position and others to modern systems such as Lira and Scott Henry. Regardless of the trellising system, different fruit load, and the amount of sun received, the objective is always to intensify the concentration in the fruit, maintain good acidity and respect the varietal character.
The grapes are harvested in accordance with strict monitoring for ripeness and tasting the berries prior to harvest. Once picked, the grapes are transported to the cellar, destemmed, very gently crushed by rollers, and deposited directly to the fermentation tank. During fermentation, the must is controlled daily and temperatures are maintained at 25º–28°C, so that the fermentation and extraction are smooth and generate more volume in the palate. Once the alcoholic fermentation is over, we give way to spontaneous malolactic fermentation, seeking greater development of aromas and complexity in the palate. Then the different lots are blended, the new wine is aged with French and American oak and then bottled.
Ideal with pastas and all kinds of roasted meats and empanadas Best served at 16º–18ºC.