Rosado

ROSADO

Viña Lagar de Codegua

VINEYARD

Lagar de Codegua’s winery and vineyards are located at the foot of the Andes Mountains in Alto Cachapoal, at 600 meters a.s.l. The Cachapoal Valley has a Mediterranean climate, with a warm, dry growing season from September through May. Rain occurs principally in winter, between May and August, with annual totals of approximately 450 mm (17.7 in). One of the principal characteristics of the climate close to the Andes Mountains is the large difference in temperature between day and night, which can be more than 20ºC (36ºF). This temperature oscillation increases the color and flavors of the grapes, and therefore the wine, while maintaining the freshness.

The rocky alluvial soils are loamy in texture, and originated as the result of a landslide some 12,000 years ago during the last glacial period, with a landslide beginning in the mountains and ending in the valley, forming a table of deep soils with good drainage, allowing us to control the plant’s vigor and yield naturally.

The vineyard is planted principally with Cabernet Sauvignon (36 hectares) and Syrah (5 hectares), but there are a few experimental blocks planted with Malbec, Carmenère, Petit Verdot, Tannat, Grenache, and Mourvèdre with excellent results. The yield is 8.5 tons per hectare. The 2014 harvest was a normal, dry year, with warm days and cool nights.

WINEMAKING

The whole bunches of grapes were pressed and the juice was settled shortly before being fermented in small oak barrels. No sulfites were added before fermentation. The barrels were left in the corridors outside of the cellar to benefit from the cool winds in early fall. Some bâtonnage was done to ensure completion of fermentation. When the first red wines were ready to go to barrel, the Rosado was racked to a stainless steel tank, and left on the fine lees for another 4 months. It clarified naturally, and was filtered only very lightly before bottling.

TASTING NOTE

We started producing rosé to get to know the levels of ripeness and acidity of our fruit a little better. Harvested early, Cabernet Sauvignon is surprisingly fruity, prompting us to increse its proportion in the next year’s wine. Syrah helps to add some weight. The acidity resulted higher than expected, but is nicely bound in by the sweeter, leesy characters. Due to barrel fermenting, the wine is full bodied and will actually improve with time, as the previous vintage has shown.

DRINK WHIT

You can drink this Rosado as an appetizer, this is an excellent wine to enjoy in summer, with friends outdoor. Is a perfect wine to drink with sea food, sushi and salmon tartar. You can also try it with light pasta, rice dishes, grilled vegetables and pork. If you would like to have some cheese meanwhile you drink Rosado you should try the goat cheese. It is also a good partner for salads; as capresse and shrimp salad.