The grapes to produce Carmenère Valle Central Undurraga were harvested at optimal ripeness and sorted to ensure only the healthy fruit was vinified. The Carmenère Valle Central Undurraga fruit was then carefully crushed and destemmed. Fermentation took place in stainless steel vats, at controlled temperatures ranging between 28°C and 30°C, lasting for seven days. Post fermentation maceration took place over four days, in order to extract the aromatics of the Carmenère grape.
The grapes are grown in the Valle Central, where the land is flat, deep and fertile, which makes it particularly suitable for the production of reds: Cabernet Sauvignon, Merlot and Carménère. The soil is sedimentary, with an average texture, clayey loam and good drainage properties. The climate is humid Mediterranean, with moderately rainy winters, warm and dry summers and cool nights. The average annual rainfall is 710 millimetres. These conditions ensure the production of healthy grapes with good varietal flavour characteristics.
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.