Ac Alta Cima Chile Valle de Lontue 2003
Fermentation: In stainless steel Tanks. Two days of Cold pre-fermentation maceration at 5º and 6ºC; nine days of alcoholic fermentation with temperatures during fermentation between 28º and 30ºC, which decrease towards the end of the process. 16 days of post-fermentation maceration at 22ºC. Total skin/wine contact time: 27 days. 40% of the wine is aged in new French oak barrels for about 11 months, 30% is aged in two to three year-old French oak barrels and the rest is aged in stainless steel tanks. It is an unfiltered wine and has natural tartaric stability. It may present a fine decantation.
Deep ruby in color; on the nose I detected strawberry, oak, and something else I recognized but can't quite pinpoint. In the mouth it's smooth, well balanced and full bodied. It does benefit from a few minutes of air in the glass. Winemaker's tasting notes suggest pairing it with spicy food... I found it paired very nicely with Cajun-style shrimp alfredo.
Food Pairings for Ac Alta Cima Chile Valle de Lontue
Our 6.330 blend 2008 harvest has an intense and deep red colour. Complex to the nose, this wine combines fruity aromas such as cranberry, cassis and plum with sweet spices such as vanilla and finishing with some toasted notes. When in the mouth, it is full-bodied with an intensely fruity flavour and a long persistent ending.