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Caliterra Cabernet Sauvignon Reserva
Caliterra Cabernet Sauvignon Reserva

Country of Origin: Chile

Region: Colchagua Valley

Grape Varieties: Cabernet Sauvignon 93.0% Cabernet Franc 4.0% Malbec 3.0%

Alcohol by Volume: 13.5%

Food Matches: Grilled & Roasted Red Meats, Pizza/Pasta, Casseroles/Stews, Mature Strong Cheeses.

Price: £8.49
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Tasting Notes: Full-bodied with great intensity of rich blackcurrant, blackberry, cherry and raspberry fruit with smooth tannins, a touch of smoky spice and hints of caramel and chocolate.

Producer Details: Caliterra was established in 1996 as a joint venture between the families of Robert Mondavi and Viña Errazuriz. In January 2004 Viña Errazuriz became the sole owners of Caliterra, at the heart of which is the impressive 1000ha Caliterra Estate.
The name Caliterra is taken from 'Calidad' Spanish for quality and 'Tierra' - land. The wine making philosophy of Caliterra is to produce environmentally friendly, quality wines in the heart of the Colchagua Valley. The focus is around the Caliterra estate in Colchagua where 288ha are currently under vine. Crucially a large proportion of this estate, and all new plantings, are on prime hillside sites resulting in high quality fruit and complex wines.
Over the past few years, Caliterra has pioneered a move to sustainable wine production with the country's leading consultant; the four pillars of this approach are sustainable viticulture, community commitment, environmental preservation and eco friendly packaging. Caliterra is certified sustainable - one of the very first Chilean wineries to achieve this accreditation.

In The Vineyard: The Colchagua Valley is home to our Caliterra Estate, located 200 km (125 miles) south of Santiago and 60 km (37 miles) from the coast at 150 meters above sea level (500 feet a.s.l.). Caliterra Estate has approximately 1,085 ha (2,681 acres) with approximately 75% of untouched land and Mediterranean climate, where cool nights and gentle breezes temper the sun’s energy creating perfectly ripe, intense, concentrated and balanced wines.

In The Winery: Fermentation was performed in stainless steel tanks at initial temperatures of 30° Celsius that were reduced afterwards to 26º Celsius so as to avoid over extraction of the skins. The wine was aged in oak barrels for 10 months during which time the malolactic fermentation took place.

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