Description

PRODUCER:
Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery to produce an extensive collection of quality wines. The ‘No es Pituko’ range represents a radical departure from the rest of the more traditional Echeverría wines, both in look and makeup, being vinified naturally, without any additions at any stage. Viña Echeverría has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification.

VINEYARD:
The vineyard is located in Molina in the Curicó Valley at an altitude of 243 metres. It is situated on the 35th parallel south, between the Andes Mountains and the Pacific Ocean. Intense sunshine is tempered by cooling sea breezes, allowing the grapes to achieve outstanding fruit aromas and exceptional colour concentration. The warm dry days and cold nights encourage a long growing season, which provides the perfect conditions for bold yet elegant red wines, especially the regional star, Cabernet Sauvignon. Working with a model of micro viticulture, each plot, of no more than half a hectare, is identified according to its terroir and microclimate and planted accordingly. Grapes are cultivated using specific pruning methods, irrigation, canopy management and harvesting, which results in grapes of optimum quality and flavour. The fertile soils are alluvial in origin, with clay loam and stone at 80cm.

WINEMAKING:
The grapes were 100% hand harvested into 18-kilogram boxes, carefully selected and then fermented to dryness in 25,000 litre stainless steel tanks. Fermentation took place with selected yeasts and lasted for seven to 10 days at controlled temperatures of between 25 and 28 °C. Extended skin maceration lasted for an additional six to eight days, followed by 100% malolactic conversion. The wine was matured in 225-litre French oak barrels of second and third use for a period of 10 to 12 months.

TASTING NOTE:
Intense aromas of red cherries and black pepper are underpinned by a smoky, earthy background. On the palate, it shows mellow, fresh tannins and lingering notes of eucalyptus, with a delicious and persistent finish.

GRAPES:
Cabernet Sauvignon 100%.