In 2009, the Bodega Volcanes project was launched. A group of wine enthusiasts came up with the idea of producing wines from vineyards with volcanic soils. And with 2,900 volcanoes, Chile is certainly a prime location. The Carmenere grapes come from vineyards in the Rapel Valley. The soil consists of silt, clay, and loam, resulting in a wine with abundant purity and minerality.
The Carmenere grapes are harvested entirely by hand and carefully brought to the winery. Here, the winemakers begin with a rigorous selection of the grape bunches. After destemming and pressing, the grapes undergo a four-day cold maceration. This allows the wine to achieve the greatest color intensity and aromatic concentration. Alcoholic fermentation then takes place using selected yeasts. Pumpovers are used to extract the correct amount of tannins and color from the skins. Once fermentation and maceration are complete, the wine is transferred to French and American oak barrels. Malolactic fermentation follows, and the wine is aged for eight to nine months.
With a violet-red color, the Carmenere Reserva radiates in the glass. Aromas leap out of the glass: red and black fruit, chocolate, notes of spice, tobacco, and olives. These delightful aromas blend beautifully, giving the red wine a complex aroma. The palate is fresh with soft and ripe tannins, with occasional spicy notes of black pepper. This wine pairs well with stews and red meat dishes.
