The grapes to produce Syrah Limited Edition Maipo Andes Viña Perez Cruz were hand-picked and carefully selected before being cold-macerated at 7°C for 48 hours. The Syrah Limited Edition Maipo Andes Viña Perez Cruz fermentation lasted for eight days in stainless steel tanks between 24 and 26° C. Total skin contact was 10 days with pump-overs that were gradually reduced in volume as fermentation progressed, with daily tastings to ensure the desired levels of extraction were achieved. Once alcoholic fermentation was completed, the wine was macerated for a further six days, then racked and transferred to 225 litre barrels of one, two and three years old to add layered complexity.
Nestled against the mountain foothills at an elevation of between 1,450 and 1,700 feet, is the Liguai estate, the exclusive source of Perez Cruz wine and the home of the estate winery. The estate is located in the Maipo-Andes subregion of the Maipo Valley, where the vines are double Guyot trained and drip irrigated. The vines naturally produce low yields and the grapes are harvested by hand at optimum maturity levels.
Vina Perez Cruz is a family-owned boutique winery located in the Alto Maipo. Their estate covers 250 hectares of vines planted in one of the most sought after areas for growing premium Cabernet Sauvignon. This red wine specialist also produces small parcels of Syrah, Cot (Malbec), Carmenère and Petit Verdot. From the first vintage in 2002, President Andres Perez Cruz has seen the estate’s speciality red wine amass an impressive array of awards and gold medals. Their eco-friendly winery was built by award-winning architect Jose Cruz Ovalle, to fulfil the technical objective of fine wine production. Its wooden roof and natural light allow thermal isolation and free air flow circulation, making it one of the most unique wineries in the world.