Emiliana Coyam, Colchagua Valley [Organic] 2018

The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 metres, optimal for red varieties. The summer was dry. The bountiful rainfall allowed us to begin irrigating late in the season. Veraison and ripening were delayed by 10 days. The harvest began in the last week of March. The wine is made from a blend of 43% Syrah, 29% Carmenere, 12% Cabernet Sauvignon, 5% Mourvedre, 3% Petit Verdot, 3% Carignan, 2% Malbec, 2% Garnacha and 1% Tempranillo. The first stage, reception, began with a selection on a conveyor belt to remove any leaves and damaged bunches, etc. The selected bunches were destemmed, and the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into stainless steel tanks for fermentation with native yeasts at 24º–26ºC with a program of pumpovers determined by oenological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 14 months, during which time it stabilised naturally without any treatments.