To produce the Carmenère Costa Vera Indómita some lots of grapes are cold macerated for 2 days before crushing. The grapes are de-stemmed and gently crushed then fermented in stainless steel at a temperature of between 25° and 28° C.
From selected vineyard sites across Chile’s Central Valley region. The cooling influence of the Andes and Humboldt current, together with the diurnal temperature difference allows for slow ripening so that the grapes develop maximum flavour.
The dynamic winemaking team at Indómita skillfully craft wines from their vineyards in two of Chile’s very best regions. The cooler climate Casablanca is great for Sauvignon Blanc, Chardonnay and Pinot Noir while the warmer Maipo Valley offers classic Cabernet Sauvignon and Carménère. Indómita produce superb, expressive wines that are both beautiful and stunning value for money. A minimal intervention approach is taken in the vineyards with the utmost respect for the environment.