Intense, deep purple color. As the wine opens up with exposure to air, it reveals layers of forest fruit aromas such as blueberries and blackberries, as well as black plum, spice and smoky aromas. On the palate, it reminds you of graphite and licorice. The supple mouthfeel and juicy acidity spread across the palate, with firm tannins leading to a finish. It goes very well with red meat and grilled vegetables, or lamb. Dishes that use pepper and clove mint bring out the fruitiness of this wine. As for vegetarian dishes, it goes well with roasted eggplant or purple cabbage, and vegetable pasta. As for cheese, it also goes well with aged cheese and blue cheese. Climate:
The Casablanca Valley is influenced by the Humboldt Current of the Pacific Ocean. Mornings are mostly cloudy throughout the year, with average temperatures mild with few sudden fluctuations. The 2020-2021 season began with a cold and rainy (230 mm) winter, followed by a cold spring with frost that affected the yields of Chardonnay in particular. The low average temperatures in spring and summer, combined with the unexpected rains in January, caused the ripening to proceed more slowly than usual. For these reasons, the harvest also started a little later than previous years. Origin: At the foot of the coastal mountains, La Viña sector of the Casablanca Estate, "La Quebrada" vineyard, blocks 24 & 30
Vineyard: 380m above sea level, vertical training, ridges running northeast to southwest, clone 174, clone 471 grafted on rootstock 5BB, drip irrigation. Year and density of planting:
2007 & 2015, 4000 trees/ha
Yield: 6t/ha, 45HL/ha
Soil: Derived from weathered granite colluvium. The soil is deep, sandy loam with low clay content, slightly acidic (pH 6.1-6.3). Low organic matter (1.7%).
The soil is low in fertility and salinity. When the grapes arrive at the winery, they are sorted on a vibrating conveyor belt to remove leaves, damaged bunches, and other undesirable bunches. They are then transported on another conveyor belt to a de-stemmer, where the grapes are sorted by size while being de-stemmed, and then further sorted on a vibrating table.
The selected berries are transferred by gravity to wooden fermentation tanks. Alcoholic fermentation is carried out in French oak fermentation tanks at 24-26°C with natural yeasts and punchdowns at a frequency determined by the winemaking team. The total maceration period is approximately 17 days. The MLF begins naturally in oak barrels, 2000L foudres and egg-shaped concrete tanks, and is aged for 11 months. The wine is then stored untreated and lightly filtered through a 5 micron filter before being bottled. Aging: For the first 12 months, 75% is aged in 5000L foudres and 25% in egg-shaped concrete tanks, and finally, 100% of the wine is aged for 2 months in concrete fermentation tanks and egg-shaped concrete tanks. Signos de Origin means "sign of the land".
Valle Casablanca, known as one of the coolest wine-producing regions in Chile, is an area close to the Pacific Ocean where the cold Humboldt Current flows. Signos de Origen focuses on the grapes of the cool Casablanca region and bottles the individuality of the varieties grown there. Grapes that grow slowly in the cool soil are rich in acidity and have accumulated many aromas, making them like treasures. And we are confident that the true individuality of the varieties can be expressed only by organic/biodynamic farming methods.
The label features a symbol appropriate to that variety.