The soil contains a mixture of clay and sand, with the depth of the soils 2 - 3 metres, optimal for red varieties. The summer was dry. The bountiful rainfall allowed us to begin irrigating late in the season. Veraison and ripening were delayed by 10 days. The harvest began in the last week of March. The wine is made from a blend of 43% Syrah, 29% Carmenere, 12% Cabernet Sauvignon, 5% Mourvedre, 3% Petit Verdot, 3% Carignan, 2% Malbec, 2% Garnacha and 1% Tempranillo. The first stage, reception, began with a selection on a conveyor belt to remove any leaves and damaged bunches, etc. The selected bunches were destemmed, and the individual berries were selected by size via a vibrating table for better precision. The grapes were then gently dropped into stainless steel tanks for fermentation with native yeasts at 24º–26ºC with a program of pumpovers determined by oenological criteria. The new wine then remained on its skins for a 5-day post-fermentation maceration at 22º–24ºC, for a total maceration time of 20–25 days. Malolactic fermentation occurred naturally in oak barrels. The wine was aged for 14 months, during which time it stabilised naturally without any treatments.
Emiliana's iconic blend. Violet red in colour. This is an elegant and complex wine with lifted notes of cherries, plums, blueberries, and blackberries, along with refreshing hints of black pepper, leather, and pencil lead. The palate is rich and packed with complex fruit character with fresh acidity. Good concentration and structure that draws out the persistent finish.
This is a complex wine that needs intense preparations such as grilled red meats, including wagyu, beef, or lamb, served with potatoes au gratin, rice, or spicy sauces. Decant before drinking and serve in Bordeaux-style glasses at 18ºC.
Sommelier Wine Awards 2019
Sommelier Wine Awards 2018