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Molina Vineyard. VII Region, Chile (Central Valley)
San Pedro and San Miguel Vineyard: Broad daytime-night time temperature differentials are perfect for good phenolic ripeness (tannins and anthocyanins).
| Tasting notes |
| Purplish-ruby-red in color with intense fresh fruitaromas of blackberries and plums, and light notes of toast meld with sweet vanilla .Medium-bodied, with soft tannins and a pleasing finish. |
| Wine maker notes |
| Harvest usually takes place in late March at 23–24° brix with yields of 12 to 15 tons per hectare. |
| Technical notes |
| Upon reaching the cellar, the grapes cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process and continues fermenting with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel. |
| Food pairing |
| Beef, lamb, pork, duck, cheeses, pizza, and pastas
Best served at 16º–18°C ( 61º–64ºF) |
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