In the beautiful vineyards of Alto Jahuel Estate, the Cabernet Sauvignon vines are deeply rooted in diverse soil structures. These are ancient alluvial terraces with a clay loam topsoil. On the other side are the hillsides with colluvial soils, which are very rocky and covered in clay. Logically, each of these soils has a positive effect on the final wine. This allows the grapes to develop beautiful and unique characteristics.
At optimal ripeness, the grapes are harvested by hand and taken directly to the winery. Here, the grapes are then destemmed and lightly crushed. Fermentation follows, taking place in stainless steel tanks at a constant temperature. The wine then remains in the tanks on the skins for a period of extended skin contact. The wine is then pressed using vertical basket presses. The wine is decanted for 24 hours in stainless steel tanks and then transferred to barrels for aging in a combination of second-, third-, and fourth-year-old barrels. The wine is aged in barrels for a total of 12 months.
The Gran Reserva Cabernet Sauvignon emerges in the glass with a deep ruby red color. Aromas of black and red fruit surprise us. Blackcurrant, blueberry, and cherry emerge, complemented by spicy notes. The aromas are appealing, enticing from the very first sip. The palate is concentrated with ripe tannins, characteristically long and lingering.
