Vineyards
Our 2003 Reserve Cabernet Sauvignon is made from premium grapes grown at an elevation of approximately 4,200 feet on the Andeluna estate in the foothills of the Andes. The high altitudes, wide temperature range, constant sunshine and excellent soil characteristics of this area produce grapes that enable the production of wines identified by exceptional color intensity, important aromatic expression and ideal structure.

By carefully controlling the canopy and irrigation of selected vineyards, we were able to produce grapes clustered in small bunches that yield less than 8,000 kilos per hectare. During the growing cycle we performed a tightly controlled concentrated polyphenolic maturation process and daily testing. The grapes were harvested manually during the early morning and placed in bins for careful selection in the winery.

Winemaking
After selecting the very best bunches, the grapes underwent a destemming process before being moved to stainless steel tanks. Following a 20% drawing off process, pre-fermentative maceration at low temperatures was performed and fermentation at controlled temperatures of 79°F through selected yeasts, three daily pumping over activities and from one to two delestages per day. The wine was aged in new French oak barrels for twelve months, and then aged six more months in the bottle.