Emiliana is one of the world’s most important producers of organic and biodynamic wines and the largest in South America. They have a total of 997 hectares under vine in the valleys of Casablanca, Maipo, Colchagua, and Cachapoal of which 923ha are IMO certified organic and the remaining 77 in conversion. Their spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. General Manager José Guilisasti and winemaking consultant Alvaro Espinoza were key to establishing this project to convert a large commercial winery into a commercially viable organic one. These innovative wines are made with great care and attention and the results are inspiring.
From Emiliana's Fundo Totihue vineyards, in the foothills of the Andes Mountains 100 km south of Santiago.The vineyards are 390 m above sea level, ungrafted vines planted with east-west orientation, drip irrigated, and trellised to vertical shoot position. 4,000 plants/hectare with a yield of 8 ton/ha. / 30Hl/ha.
Reception included a double selection process on conveyor belts, first to inspect bunches and then grape by grape after destemming. Vinification begins with a pre-fermentation cold soak at 8ºC for 4–5 days followed by alcoholic fermentation in stainless steel tanks with native yeasts at 26ºC and a pump-over program defined by enological criteria. Malolactic fermentation takes place naturally in stainless steel tanks and French and American oak barrels, where the wine is aged under temperature controlled conditions for 12 months. The wine is neither fined nor stabilized, but rather lightly filtered through 1-micon filter cartridges prior to bottling. 70% of the blend is aged for 10 months in French and American oak.
Goes very well with beef and game, pastas with sauces, well-seasoned dishes, foie gras, high-fat cheeses, and savory fondues.
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