Vineyards:
Our entire vineyard is carefully tended with affection and with respect for the natural surroundings. The grapes in our Apaltagua Reserva Pinot Noir come from our own vineyard, called Manantiales, in the sector of El Turco in the San Antonio Valley, a place with extraordinary natural conditions required for the development of grapevines. Climate:
The San Antonio Valley has a Mediterranean-style climate with a cold, rainy winter and a warm, dry summer. Marked temperature differences between day and night make ideal conditions for the growth of our wine grapes. Vinification:
The grapes are harvested by hand in March when they have reached optimal maturity, with care given to select the best bunches of grapes. In order to extract color and aromas, the must is interfused with its skin for three days at low temperatures. The must is then fermented for ten days in stainless steel tanks with selected yeasts at temperatures ranging from 24° to 26°C (75° to79°F). Then, 30% of the wine is aged in oak barrels for six to eight months. Finally, the wine is cellared in bottles for six additional months before its launch on the markets.
Our entire vineyard is carefully tended with affection and with respect for the natural surroundings. The grapes in our Apaltagua Reserva Pinot Noir come from our own vineyard, called Manantiales, in the sector of El Turco in the San Antonio Valley, a place with extraordinary natural conditions required for the development of grapevines. Climate:
The San Antonio Valley has a Mediterranean-style climate with a cold, rainy winter and a warm, dry summer. Marked temperature differences between day and night make ideal conditions for the growth of our wine grapes. Vinification:
The grapes are harvested by hand in March when they have reached optimal maturity, with care given to select the best bunches of grapes. In order to extract color and aromas, the must is interfused with its skin for three days at low temperatures. The must is then fermented for ten days in stainless steel tanks with selected yeasts at temperatures ranging from 24° to 26°C (75° to79°F). Then, 30% of the wine is aged in oak barrels for six to eight months. Finally, the wine is cellared in bottles for six additional months before its launch on the markets.
TASTING NOTES
FOOD PAIRING
Pairs well with meats, sausages, homemade strong dishes. Best Served at 65° F.
| Herbs | Black Pepper |
| Vegetable | Chanterelle, Crimini, Funghi, Maitake |
| Dairy | Brie, Mascarpone, Soft Cheese |
| Meat | Bacon, Bresaola, Chicken, Cured Meat, Duck, Poultry, Prosciutto, Salami, Turkey |
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