Capo Nativo
Inspired by the vineyard ecosystems and the animals that roam freely amongst them. Each label depicts a different "chief" animal, representative of the organic practices followed.
"The Chief" - Integrating domesticated animals like sheep in to our practices helps transform all forage, suckers, and pruning's into manure and avoids disking them into the soil. Their droppings also eliminates the need to haul in compost or other fertilizers.
Valle de Casablanca
Chile
Food Match
This wine is ideal for a nice juicy steak or a hearty stew
Tasting Notes
A juicy cassis driven expression of a Cabernet Sauvignon
Production
The Central Valley vitivinicultural zone extends from the Maipo Valley in the north to the Maule Valley in the south. The entire zone has good drainage, high fertility and tremendous agricultural aptitude, especially for red grape varieties such as Cabernet Sauvignon, Carmenère, and others. The Mediterranean climate has warm summers with broad daily oscillations between daytime and nighttime temperatures, cold, rainy winters that allow for good vine development. The soils are of alluvial origin with moderate depth and good for agriculture. The grapes were hand picked in mid-April and submitted to a week-long pre-fermentation cold soak at 46ºF (8ºC) to extract fresh fruit characteristics. Alcoholic fermentation took place between 77º to 82ºF (25º to 28ºC) with daily pump overs. The new wine remained on it's skins for a period after which the free run wine was separated from it's skins and allowed to undergo malolactic fermentation naturally. Part of this wine was aged in oak barrels for six months and later re blended to achieve a more complex character.