Caliterra derives its name from the Spanish calidad or ‘quality’ and tierra ‘land’, combining a passion for viticulture and winemaking to produce environmentally friendly wines of typicity, reflecting their terroir.
The home of Caliterra is the spectacular 1,030ha estate in the heart of Colchagua, a protected valley southeast of Lago Rapel. A total of 250ha have been planted to vine of a possible 415ha. The whole estate is managed with the utmost respect to sustainable agricultural practices; not only in the vineyard itself but the surrounding bush land as well, where the grazing of wild horses helps reduce the risk of fire.
High quality grapes are sourced from Caliterra’s vineyards in Curicó and Casablanca. The best of the high density and terraced vineyards on the Colchagua estate provide fruit for the Tributo reds while the Tributo whites come from the cooler Casablanca. The roots of the brand however are firmly in the Colchagua Valley.
Caliterra has implemented various systems in the cellar in order to be increasingly more energy efficient. The most important are the use of gravity flow in all winery operations and free cooling in the barrel room.
Gravity flow consists of using gravity to rack the wines. To facilitate the process, the Caliterra cellar was built on different levels, which is approximately 20% more energy efficient than using pumps. This system prevents pressure and stress on the grapes which can generate a phenolic bitterness in the wine.
The barrel room benefits from a ‘free cooling’ concept to control temperatures. This is a semi-passive system that transfers air between the interior and exterior of the room. To lower the temperature night air is brought in from the vineyard to raise it the system uses daytime air. This is approximately 30% more efficient than conventional methods.
Sourced from blocks in our vineyards with varying soil types: deep granite with layers of clay, very deep sandy-clay colluvial soil and moderately deep clay colluvial soil with embedded stone.
Carbonic Maceration in old 400L French oak barrels and 700L earthenware amphorae using native yeasts. 50% of the wine undergoes malolactic fermentation.
This wine highlights the originality of the winemaking technique, with great intensity, both aromatic and gustatory. With an intense and lively colour, the nose of this wine is fresh, fruity and youthful. With a lot of intensity, hints of pomegranate and berries give way to mineral notes such as flint and spices like black pepper. The palate shows a lot of tension and textures, which make this a perfect wine to drink on a terrace and in good company.