Description
Vedette is made 100% from Cinsault grown in the Cauquenes neighborhood of the dry inland area of the Maule Valley, known as the Secano Interior.
The vines average 80 years old, and they are ungrafted, bush-trained, and dry-farmed. The vineyard is located 35 kilometers directly inland from the coast. The soils are granitic with a high presence of quartz and contain material deriving from metamorphic rocks. The fertility levels of these soils, measured by the amounts of nitrogen, phosphorus, potassium, and organic matter, are very low.
This terroir brings out the maximum expression of this grape variety. The grapes for this vintage were harvested on March 2 when they had reached optimal phenolic ripeness.
This wine was vinified in open 400-kilo bins. The grapes were destemmed and selected, but not crushed. This was done so they would begin to undergo partial carbonic maceration, bringing out juicy, fruity aromas in the wine. The whole berries began to undergo alcoholic fermentation with their native yeasts on the second day after destemming. Temperatures were controlled so as not to exceed 24°C (75°F). Alcoholic fermentation took five days to complete, after which the wine was left in contact with the skins and seeds for four additional days. The wine was drained off, and the solids were pressed. The resulting press wine was blended with the free-run wine, and then the wine was racked into three used 225-liter French oak barrels. Malolactic fermentation was fully completed. The wine was bottled in June after two months of barrel-aging.
2,033 numbered bottles were made.
Color: Brilliant ruby red.
Nose: Notes of red fruits, including raspberry and pomegranate, intertwining with hints of flowers and white pepper.
Taste: On the palate, it is a light and easy-to-drink wine, boasting great freshness and acidity.
It is recommended to serve at no more than 57°F. When pairing with meals, it is highly recommended to enjoy as an appetizer on hot days, accompanied by cheeses, raw seafood, or ceviche.
TECHNICAL DATA
PH: 3.35
Acidity: 6.2 g/L tartaric acid
Alcohol: 13.8% v/v
AV (Volatile Acidity): 0.35 g/L acetic acid
MR (Residual Sugar): 1.1 g/L
