Echeverria 'No Es Pituko' Cabernet Franc 13.5% 75cl

Lively aromas of black cherry and fresh plum surround a fresh, silky palate displaying luscious raspberry fruit and a benchmark graphite character. 

Producer:

Viña Echeverría is a family-run estate winery, owned and managed by the Echeverría family. Established in 1930, but with an agricultural heritage going back to the 1700s, Viña Echeverría is as much today, as always, driven by a shared passion for winemaking and an uncompromising search for excellence. Viña Echeverría combines nearly a century of viticulture and winemaking experience with a modern state-of-the-art winery, to produce an extensive collection of quality wines. The 'No es Pituko' range represents a radical departure from the rest of the more traditional Echeverría wines, both in look and make￾up, being vinified naturally, without any additions at any stage. Viña Echeverría has recently been awarded its Sustainable Winery status by Wines of Chile, as well as its ISO9000 certification. 

Vineyard:

The grapes come from the Curicó Valley, where they are planted at 243 metres above sea-level. The climate is Mediterranean with long, dry summers and intense sunlight. There is a marked diurnal temperature range, where the cooler evenings encourage balancing natural acidity and aromatic complexity in the fruit. The vines are grown in very old soils, with high granitic, sandy-loam content formed from granite from the Coastal Mountains. The soils are rich in quartz and minerals which allow the vines to express their full fruit potential. The vines are trained on a Head Conduction system which enables the air and sun to circulate through the vine canopy, helping to prevent mildew and keep the fruit healthy. The vineyards are sustainably cultivated and certified by Sustainable Wines of Chile and the grapes are hand-harvested. 

Winemaking:

No es Pituko' is Chilean slang for 'it ain't fancy' reflecting the fact that this wine was vinified naturally, without any additions at any stage. The Cabernet Franc grapes were taken to the winery in 18-kilogram boxes to preserve the quality. They were destemmed, pressed and cool macerated for four days, before being fermented with wild yeasts from the environment. Fermentation took place in stainless steel tanks at temperatures of 23 to 27°C and lasted for 12 to 15 days, with gentle pump overs to promote the extraction of aromas and colour. Natural malolactic conversion took place, softening the palate. The wine was made without the addition of any sulphur, and was bottled without fining or filtration, which may result in a slightly cloudy appearance. 

Tasting Note:

Lively aromas of black cherry and fresh plum surround a fresh, silky palate displaying luscious raspberry fruit and a benchmark graphite character.