Emiliana is one of the world's most important producers of organic and bio-dynamic wines and the largest in South America. They have a total of 997 hectares under vine in the valleys of Casablanca, Maipo, Colchagua, and Cachapoal of which 923ha are IMO certified Organic and the remaining 77 in conversion. Their spectacular bio-dynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. General Manager José Guilisasti and winemaking consultant Alvaro Espinoza were key to establishing this project to convert a large commercial winery into a commercially viable organic one. These innovative wines are made with great care and attention and the results are inspiring.
Belonging to the Valley of Rapel, Colchagua Valley has 20,000 hectares of plantations. These grapes grow under a unique climate, made by the Andes winds together with the coastal breeze, helping varieties such as Carmenere and Cabernet Sauvignon to ripen well. The average age of the vertically-positioned vines is 13 years, and they yield an average of 8 tons per hectare.
The hand-picked grapes were transported to the winery and deposited onto a conveyor belt for a double selection process. The whole bunches were inspected first before passing through the destemmer, and the individual berries were then inspected once again before being gently dropped into the fermentation tank to ensure that only clean and healthy fruit is used. The vinification process began with a 3-day pre-fermentation cold soak at 8°C (46°F). Alcoholic fermentation took place in stainless steel tanks with selected yeasts. Temperatures were maintained at 28-30°C (82-86°F) during fermentation, and a program of regular pumpovers was determined by enological criteria. Malolactic fermentation occurred naturally in oak barrels (50%) and stainless steel (50%). The wine was aged for 12 months, 40% in French oak barrels, 30% in American, and 30% in stainless steel tanks. It was neither fined nor stabilized, but was passed through a membrane filter prior to bottling.
Black cherry red with intense blackcurrant and typical green capsicum notes, that give way to hints of black pepper, tobacco leaf and chocolate. The palate presents medium body and very smooth, lush tannins. This wine is very easy to drink and stands out for its great balance and fresh finish.
Ideal with grilled or roasted red and white meats, such as grilled skirt steak, roast pork with wine and spice reduction, and pepper-crusted steak. Best served at 16º–17ºC in a Bordeaux-style glass.