Aquitania Cabernet Sauvignon

£19.95
  • Aquitania Cabernet Sauvignon
  • Aquitania Cabernet Sauvignon
  • Aquitania Cabernet Sauvignon

Aquitania Cabernet Sauvignon

£19.95

AVAILABILITY: 27 in stock

Grape 85% Cabernet Sauvignon, 15% Syrah
Style Dry, Red, Full Bodied, Spice, Smooth Tannins, Black Fruits, Herbaceous, Spice, Complex, Rich, Food Friendly, Elegant
Country Chile
Region Maipo Valley
Volume 75cl
ABV 14.5%
Dietary Vegetarian, Vegan

 

Discover the perfect balance of fruit, spice and herbaceousness in Aquitania Cabernet Sauvignon. With its elegant ruby red colour and fresh aromas of cassis and cherries, this wine offers a smooth and well-structured palate. Toasted oak notes add depth while the soft tannins create a long and satisfying finish. Perfect for grilled or roasted red meat dishes.

About the Producer

Viña Aquitania is a boutique winery located at the foot of the Andes Mountains, in the city of Santiago, in the heart of the Maipo Alto Valley. The focus is on the production of high quality wines in limited quantities.

In 1984 Bruno Prats and Paul Pontallier (RIP), well-known Wine Agronomists from the Bordeaux region, France, began to search in Chile for a high-quality Terroir to create an original vineyard.

For this they associate with a common friend, Felipe de Solminihac, Chilean Agronomist Winemaker of French origin. In 1990 they acquired 18 hectares in Peñalolen within the city of Santiago: This place at the foot of the Andes Mountains, is located in the “Quebrada de Macul”, in the historic heart of the Maipo Valley. The first vineyards were planted with Cabernet Sauvignon of Bordeaux origin, present in Chile since the end of the 19th century. The wine cellar finished construction in 1993.

In January 2002, Ghislain de Montgolfier, an Agronomist from the Champagne Region and an old friend of the founders, became the fourth partner, or as he says, recalling the Alexandre Dumas novel, the fourth Musketeer.

Vineyard and Winery

From near 30 years old Cabernet Sauvignon and Syrah vines grown in Peñalolén in the Maipo Valley.  The grapes were hand-harvested into small 10KG boxes with sorting done again by hand at the winery to remove the undesirable grapes.

The grapes spent four days on cold-soaking in the fermenter at 5°C.  Seven days of fermenting at 25°C with 3 pump-overs per day were followed by 10 days of post-fermentation maceration at 23°C. The wine was aged for 8 months with 50% in second and third use French oak barrels, and the rest in stainless steel tanks.

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