Vina Ventisquero Enclave Cabernet Sauvignon 2010
HARVESTING AND WINEMAKING PROCESS Vintage Alto Maipo is characterized by moderate temperatures and this can be described as a cool temperature vintage. As a result, the wine achieves good balance between the fruit and the tannins and has a moderate level of alcohol.
Harvest: Each variety was harvested at a different time. The grapes were hand-harvested into 12-kilo bins and then transported to the winery, where they were manually selected. Some of the Cabernet Sauvignon grapes were harvested in the first week of April and the rest during the third week of April. The Petit Verdot were harvested in the last week of April, while the Carmé- nère grapes were picked in the second week of May. The Cabernet Franc grapes were harvested in the second week of April.
Fermentation: The grapes underwent a classic fermentation. First they were macerated for 3 to 4 days at 8°C. Then the temperature was allowed to increase gradually and, when it reached 20°C, the mixture began to ferment. The fermentation took 6 to 8 days at temperatures of between 22°C and 28°C. This was followed by a post-fermentative maceration with the skins for 3 to 5 weeks. The wine was tasted daily to evaluate the behaviour of the flavours and tannins and decide how long to leave the wine in contact with the skins before racking. It was then decanted into oak barrels for the malolactic fermentation. This process is very important as the barrels enable a micro oxygenation to take place, ensuring that the malolactic fermentation occurs slowly and the wine integrates the wood well.