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Rood: Ycaro Merlot 2008

Winemaker : Cesar Morales
Variety : 89% Merlot, 11% Syrah
Vineyard of Origin : Los Robles, Totihue, Casablanca
Hectares Planted 45
Valley : Rapel
Year Planted : 1992 - 2001 - 1998
Density (plants/hectare) : 3,200
Yield per hectare : 11,550
Harvest Date : April 2008
Vinification Facility : Las Palmeras
Harvest Method : Manual

Chemical-Physical Analysis : VINOLAB (Official SAG Laboratory) Bulletin Nº 32303
Alcohol (Vol%, 20ºC) : 14º
pH : 3.48
Total Dry Matter (gr/ lt) : 30.9
Total Acidity (gr/ lt) H2SO4 : 3.43
Volatile Acidity (gr/lt) : 0.71
Residual Sugar (gr/lt) : 3.6
Free SO2 (gr/lt) : 0.019
Total SO2 (gr/lt) : 0.044

Valley Description

The Rapel Valley wine valley is located in Chile's VI Region, approximately 160 km south of Santiago and consists of two sub-valleys: Cachapoal and Colchagua. The entire zone presents good drainage, high fertility, and tremendous agricultural aptitude, especially for red varietals such as Cabernet Sauvignon, Carmenère, and Merlot, among others.

The region has a sub-humid Mediterranean climate. Its western border is the Coastal Range, whose low-lying regular hills allow the maritime influence to moderate the climate, and the influence of the Pacific anticyclone determines that rainfall is concentrated during the winter months. The average annual rainfall is 710 mm. The dominant southern and southwestern winds during the summer result in an elevated daily temperature oscillation with low nighttime temperatures. High temperatures in January reach 32ºC, and the annual average is 14ºC.

Tasting Notes

Intense ruby-red in color with great depth and brilliance. The nose is dominated by red fruit (berries) and complemented with a touch of toast, vanilla, cocoa, butter, and toffee from the oak. The palate presents good body and is silky, velvety, and well-balanced due to its ripe tannins. This tremendously flavorful wine achieves a perfect balance between the fruit and the use of French oak and ends with a long finish.

Food Pairing Suggestions

This wine is ideal with white meats, full-bodied fish such as swordfish, tuna, and salmon, as well as red meats, prosciutto-style hams, bacon, and charcuterie. It also goes well with ripe cheeses such as Camembert, Roquefort, mozzarella, Gruyere, and goat cheese, and all types of stews and sauces. It also goes very well with assorted nuts and dried fruits.

Winemaking Process

The grapes were hand picked in mid-April and underwent a week-long 8ºC pre-fermentation cold soak to extract fruit flavors and aromas. Fermentation took place at temperatures controlled at 25º-28ºC with pump-overs determined by daily tastings to obtain a dry wine. The new wine remained on its skins for a period and then devatted. The free-run wine was separated from the skins and allowed to undergo malolactic fermentation naturally. Part of the wine was aged in oak barrels for 6 months and later blended for a more complex character.

Wit: YCARO Chardonnay

Winemaker : Alvaro Espinoza
Variety : 100% Chardonnay
Vineyard : Casablanca
Surface Area : 15 hectares
Valley : Casablanca Valley
Year Planted : 1993
Density (plants/Hectare) : 4000
Yield per Hectare 10 tons
Vinification Facility : Maipo
Harvest Method : Manual
Ageing : 50% of the blend for 5 months in French and American oak barrels
: 50% of the blend for 5 months in stainless steel

Chemical-Physical Analysis : Vinolab
(Official SAG Laboratory)
: Bulletin Nº 21199
Alcohol (Vol%, 20ºC) : 14.4%
PH : 3.23
Total Dry Matter (gr/lt) : 23.10
Total Acidity (gr/lt) H2SO4 : 4.34
Volatile Acidity (gr/lt) : 0.45
Residual Sugar (gr/lt) : 2.61
Free SO2 (gr/lt) : 0.027
Total SO2 (gr/lt) : 0.092

Casablanca Valley

The Casablanca Valley is influenced by its proximity to the Pacific Ocean and its coastal breezes that moderate temperatures. The area ranges from soft rolling hills to higher hills toward the Coastal Mountain range in the east. The poor, sandy loam soils are alluvial in origin, relatively shallow and very permeable, which results in yields that are generally low in comparison with other Chilean valleys. Temperatures are much cooler here, which allows the grapes to ripen very slowly and achieve rich flavor and aromas in white varieties such as Chardonnay and Sauvignon Blanc, etc.

Tasting Notes

Clean and bright, this wine has an intense yet delicate pale greenish-yellow in color. Intense tropical fruit aromas blend with pear, pineapple, almonds, walnuts and ends with a nice, long finish.

Food and Wine Pairing Suggestions

The sweetness of the wine blends very naturally with the lush texture of full-flavored fish in ceviches or shellfish in garlic, nicely softening the effects of spicy condiments. Also goes very well with fried shellfish dishes.

Winemaking Process

The grapes were hand-picked to bins during the first week of March, when the grapes had reached the desired maturity in our 12-year-old vineyards in Casablanca, where they are VSP-trained and yield 10 tons per hectare.

The vinification process took place in Maipo Valley using stainless steel tanks, selected yeasts, low fermentation temperatures, pump-overs and gentle lees stirring to ensure the optimal results. Half of the finished wine was aged French and American oak barrels for 5 months and the remainer spent 5 months in stainless steel. Prior to bottling, the wine was lightly fined with bentonite and cold-stabilized to prevent tartaric precipitations.

Rosé: Malbec Rosé

GRAPE COMPOSITION: 100 % Malbec

ORIGIN: Santa Rosa and Maipú vineyards, Mendoza.

VINE -TRELLIS SYSTEM: Parral Zuccardi

HARVEST DATE: Hand picked grapes during the first and second week of March.

VINIFICATION: In stainless steel tanks with selected yeasts. Skin maceration for 10 days.

ALCOHOL: 13 % vol.

TOTAL ACIDITY: 5.80 g/l

RESIDUAL SUGAR: 4.00 g/l

COLOR: Rosé wine of medium intensity, with yellow hues

AROMA: Aromas of strawberries, sweet red fruits and blackberries

FLAVOR: Unctuous and delicate palate. Good balance between sugar and acidity.
SERVING SUGGESTIONS: Salads, poultry and seafood dishes.

RODOLFO MONTENEGRO, Chief Winemaker