Emiliana Adobe Reserva Cabernet Sauvignon

£10.50
  • Emiliana Adobe Reserva Cabernet Sauvignon
  • Emiliana Adobe Reserva Cabernet Sauvignon

Emiliana Adobe Reserva Cabernet Sauvignon

£10.50

AVAILABILITY: 37 in stock

Grape Cabernet Sauvignon
Style Dry, Red, Full Bodied, Spice, Red Fruits, Tannic
Country Chile
Region Valle Central
Volume 75cl
ABV 13.5%
Dietary Vegetarian, Vegan, Sustainable, Organic

 

Emiliana Adobe Reserva Cabernet Sauvignon is a robust wine showcasing aromas of blackberry and spicy notes. Its concentrated palate of vibrant plum, red fruit and herbal notes is complemented by ripe tannins that give this wine its structure and grip. Enjoy it with strong-flavoured dishes, ripe cheeses, or cured meats.

About the Producer

Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.

Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.

Discover other wines made by Emiliana

Vineyard and Winery

The Central Valley zone extends from the Maipo Valley in the north to the Maule Valley in the south.  This entire region features good soil drainage, high fertility, and tremendous agricultural land, particularly for red grape varieties such as Cabernet Sauvignon and  Carmenère, amongst others.  The climate is Mediterranean with warm summers and broad daily ranges between day and night-time temperatures, the winters are cold and wet allowing for good vine development and recuperation.  The soils are of alluvial origin with moderate depth

The grapes for Adobe Reserva Cabernet Sauvignon were hand picked in mid-April and underwent a pre-fermentation cold soak lasting one week to extract fresh fruit characteristics.  Alcoholic fermentation took place at 25º–28ºC with daily pumpovers.  The wine remained on its skins for a period, after which the free run wine was separated from its skins and allowed to undergo malolactic fermentation naturally.  20% of this wine was aged in oak barrels for 6 months and later reblended to achieve a more complex character.

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