Amelia Pinot Noir 2018

Winemaking Notes

The bunches were hand picked, selected, and gently deposited by gravity into stainless steel tanks, filling 10–15% of their capacity with whole clusters, and the remainder with grapes that were very carefully destemmed to prevent breaking the berries.

The vinification process then began with a cold maceration for 6–7 days at 7º–8ºC with one punchdown per day to even out the temperature for a more delicate extraction.

As the different lots complete their fermentation, they are separated from their skins and racked to a selection of barrels for aging, during which time they undergo malolactic fermentation naturally. 

The wine was then aged for 12 months in French oak barrels, 20% new, and 80% second and third-use.

Vineyard Notes

The Quebrada Seca Vineyard is located 190 m a.s.l., just 22 kilometers from the Pacific Ocean on the northern bank of the Limarí River. The clay soils are rich in calcium carbonate. The temperatures are cold, and the mornings are cloudy, which allows the fruit to ripen slowly and produce fresher wines. Blocks 5 and 6 are associated with the Santa Cristina soil series and are of colluvial origin, with the presence of angular stones and a good percentage of red clay and calcium carbonate. The cool breezes from the coast blow directly into the valley and moderate the temperatures, and this, combined with the typical morning clouds allow the grapes to ripen slowly and thus produce fresher wines. This year presented slightly higher temperatures and less morning fog than in normal years, and there was no rain during the harvest period.