The grapes to produce Petit Verdot Chaski Maipo Alto Viña Perez Cruz were carefully selected and macerated at a temperature of 7°C in stainless steel tanks for 24 to 72 hours. During fermentation of Petit Verdot Chaski Maipo Alto Viña Perez Cruz, the frequency of pumping over is reduced, as Petit Verdot provides good levels of colour, structure and flavour without too much extraction. During the final third of fermentation, gentle pump-overs took place to submerge the cap. Post fermentation maceration lasted for 10 days, before being transferred 100% French oak barrels, where malolactic fermentation took place, followed by 12 to 14 months ageing.
The Liguai Estate is located in the Maipo Andes subregion and is nestled against the mountain foothills at between 440 and 520 metres elevation. Trained on Double Guyot systems the vines are drip irrigated and are grown in rocky soils of both alluvial and colluvial origin. The cooling influences of the mountain air, along with the Pacific Ocean breezes ensure a long ripening season, resulting in concentrated flavours in the berries combined with a balancing acidity. Harvested by hand, the grapes are picked when they have reached the perfect maturity.
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.