The grapes to produce the Carménère Armador Odfjell were picked and the bunches were destemmed but not crushed. The whole berries then underwent a cold maceration at 14ºC for four to six days prior to fermentation in 40,000-liter tanks using selected and native yeasts, followed by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took place spontaneously in tanks.
Founded by Norwegian Dan Odfjell this predominantly red wine producer creates wines of elegance and poise. Odfjell are fully committed to biodynamics with cover crops and beehives populating the vineyards while small Fjord horses work the land. Odfjell produces wonderful wines that few in Chile can match, with their Carignans, which come from rescued 80 year old vines, proving to be of particular note. The quest of Odfjell is to make wines that are a true expression of the terroir of our vineyards. Their low yield vineyards are handled with individual care, where they handpick the grapes bringing the fruit to the cellar as intact as possible. They began planting vineyards on the estate over 15 years ago, selecting only red varieties. Today they have 85 hectares of Cabernet Sauvignon, Merlot, aromas of cherries, figs, violets and white fruit aromas such as apricots and pears. Carménère, Syrah, Cabernet Franc and Malbec planted in Maipo. They have also acquired vineyards in Cauquenes and Curico with old vines of Carignan and Malbec where we practice organic farming. Odfjell is committed to be a leader in progressive vineyard management, dedicated to elevate the image and practice of viticulture in Chile. The aim of this work is to produce the best possible wines in the vineyards, together with a long-term commitment to sustainable agriculture and “green” winemaking practices. Odfjell have a unique gravity flow winery which was designed by Laurence Odfjell, the son of the vineyard’s founder. This system allows for extremely gentle handling of the grapes and facilitates the creation of fine wines. The winery is situated on a hill above the vineyards. Carved into the slope, over 60% of the winery is underground. This subterranean environment naturally achieves low and stable temperatures for storage. The design incorporates a number of passive cooling strategies, such as: optimizing solar orientation and using 30cm thick concrete walls as thermal mass. Gravitational wineries ensure that during winemaking, pumping is reduced to an absolute minimum, thus avoiding unnecessary agitation of the wine. This gentle handling allows the preservation of all the subtle fruit characteristics.