The grapes to produce the Cabernet Sauvignon Reserva Curico Valley Viña Echeverría were fermented in stainless steel tanks for seven to 10 days at controlled temperatures of 25 to 28°C. Selected and native yeasts were used at a ratio of 80/20. Cabernet Sauvignon Reserva Curico Valley Viña Echeverría had an extended maceration for an additional three to five days imparting colour, flavour and fine tannins, prior to 100% of the wine undergoing malolactic fermentation. The wine was aged in used French oak barrels for four to five months to add complexity and achieve softer tannins.
The vineyards are situated in the Curico Valley and the rows are planted in an east westerly direction, to maximise the sun’s exposure. Working with a model of micro viticulture, each plot of no more than half a hectare is identified according to its terroir and microclimate and planted accordingly. The soils are alluvial in origin, clay loam, with the presence of stone at 80cm. Vines are subjected to specific pruning techniques, irrigation, canopy management and harvesting, which results in grapes of optimum quality and flavour.
Vina Echeverria is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce a range of over 20 quality wines from nine different grape varieties. It has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.