Costa Vera Carménère, Indomita, Central Valley

Description

Costa Vera Carménère Indomita, Central Valley is lively Carménère, bursting with vibrant red fruit and Wild berry, truffle, and violet aromas.  This  aromatic wine is endlessly quaffable. Year in year out the quality is consistent and it never disappoints.

Idomita has rapidity positioned themselves amongst the wine elite in Chile.  With clear vision and dedication in producing quality wine, and employing  friendly environmental methods and techniques, across the wine production process.  A vibrant winemaking team with know-how to deliver quality and wines with character, are constantly challenging themselves to make quality wines that reflect the characteristics of the region . Indómita has selected their vineyards in best regions, where the soil and climate is perfect for the vines to grow health and produce quality grapes, that are transformed in wines with unique characteristics. The cooling influences and diurnal temperature difference enable the  slow ripening of the grapes so that the grapes develop maximum flavour and complexity.

Central Valley is famously known for its cool climate, making it of the premium region for high quality Sauvignon Blanc, chardonnay and Pinot Noir Carménère. Indómita wines from valaey central is  excellent. they produce lively, fruity and expressive wines that reflect perfectly the region terroir.

The cooler climate influenced by the Andes and Humboldt current, together with the diurnal temperature difference allows for slow ripening so that the grapes develop maximum flavour. .

Cabernet Sauvignon, Merlot, Carménère are the variety that is certainly finding its habitat in cetral valley some of the most exciting , vibrant and fruit driven are produced in Valley central. Great quality Shiraz , Carménère and  Cabernet Sauvignon can also be found in the region.

The winemaking process for the wine consist in: Cold maceration at 10°C for four grapes are cold macerated for 2 days before crushing. The grapes are de-stemmed and gently crushed then fermented in stainless steel at a temperature of between 25° and 28° C. Alcoholic fermentation is in stainless steel tanks at a controlled temperature (13-17°C) to preserve aromas and flavours.