Cherry red color.
The aroma of black fruits such as blackberry and herbs such as rosemary creates a complex aroma.
There is also a faint hint of graphite and black pepper.
This wine has an impressive lively acidity and a strong structure with a long aftertaste.
Soils: The vineyards are planted across the coastal mountain ranges and are mainly planted on red granite soils composed of andesite, basalt and rhyolite of volcanic origin.
The blocks in which Carmenere is planted have soil that is a mixture of alluvial deposits of soil carried down from the valleys and sand and silt deposits carried down from the Tinguiririca River.
The subsoil may be at low elevations or in close proximity to a river, resulting in a fluctuating groundwater layer.
The organic matter is low to medium at 3%, with a medium water retention capacity between muddy and sandy loam, and a pH of 5.8-6.2, slightly acidic.
Colchagua has a Mediterranean climate.
2015-2016 was a season influenced by the El Niño phenomenon.
Winters are mild with no frost and little rainfall, just 400mm.
The spring and summer were cool, and bud break occurred two weeks later than the previous year.
A notable feature of the season was two rainy periods in the autumn in Los Robles, with 200 mm of rain recorded between 15-17 and 23-24 April.
Thanks to biodynamic farming methods, which use the power of nature to promote balance and growth of the trees, the grapes have thick skins and the vines are grown with proper canopy management, allowing them to withstand rain and avoid major damage.
The harvested grapes are placed on a conveyor belt where leaves and damaged bunches are removed.
The selected grapes are de-stemmed and the berries are sorted by size on a vibrating table.
The berries are carefully transferred to the fermentation tanks and cold soaked for 5 days at 8°C before alcoholic fermentation, which then takes place in stainless steel tanks and cement egg tanks.
Fermentation is carried out at 24-26°C with native yeasts and proper pump-over and punch-down.
The total maceration period lasts 20 25 days.
Malolactic fermentation then begins naturally in oak barrels or cement egg tanks.
The wine is aged for 12 months, lightly filtered through a 35 micron filter and bottled.
Signos de Origin means "sign of the place".
Known as one of the coolest regions in Chile's wine-producing regions, the Casablanca Valley is located close to the Pacific Ocean, where the cold Humboldt Current flows.
Signos de Origin focuses on the grapes grown in the cool climate of Casablanca and bottles the individuality of the varieties that grow there.
The grapes, which grow slowly in the cool climate, are like treasures, rich in acidity and packed with aromatic flavours.
We are convinced that only organic/biodynamic farming methods can bring out the true individuality of each variety.
The label features a symbol appropriate to that variety.