2013 San Pedro Grandes Vinos Altair Blend

Grapes were handpicked in 10 kg bins. There were three selections: in the vineyard, upon arriving to the bodega and after destemming. The grapes were always protected with dry ice to avoid oxidation, and fermented in stainless steel tanks. In 2013, the Cabernet Sauvignon, Cabernet Franc and Syrah were all healthy. After a six-day cold maceration, temperatures were spiked to 30�C to begin an eight-day fermentation with commercial yeasts. Pump overs were performed 8-10 times a day, according to variety, for a short period of time. After the alcoholic fermentation, the wines macerated for 15-20 days, determined by daily tastings, before devatted and decanted into barrels. Malolactic fermentation occurred spontaneously in barrel.

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Alta�r�s soils from the Cachapoal-Andes Valley are quite diverse, an effect of the different geological and geomorphological origins existing in the area. This provides a lot of complexity to the wines. The weather here is strongly influenced by the Andes Mountains, with winds coming down from teh peaks and cooling the area.

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