LES ESPIAS Cabernet Sauvignon is cultivated in the Huelquen area of the Maipo Valley. The 25-year-old vines are trained in a trellis system with drop irrigation. The soils, characterized by a transition between clay and sand, contribute to the wine’s unique profile. Harvested on April 3rd at optimal phenolic ripeness, the grapes undergo vinification in a 20,000-liter stainless-steel vat.
The grapes are destemmed and selected, with some lightly crushed to release their juice. A five-day cold maceration follows. Alcoholic fermentation, carried out with native yeasts from the vineyard, is complemented by brief pump-overs to homogenize the vat’s contents, extract tannins and color, and provide necessary nutrients to the yeasts. Temperature control ensures it does not exceed 25°C-26°C (77°F-79°F).
Post-alcoholic fermentation, the wine remains in contact with skins and pips for an additional ten days. After racking off, solids are pressed, and the resulting press wine is blended with the free-run wine. Thirty percent of the blend ages in 2-used 225-liter French oak barrels, while the remaining 70% ages in 3-used 225-liter French oak barrels, totaling 15 months of aging.
The final result is 5,541 numbered bottles of LES ESPIAS Cabernet Sauvignon.
COLOR: Deep red with violet hues.
TASTE: It is fresh and balanced, expertly combining acidity and weight on the palate. Pervasive tannins provide a substantial finish.