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Montes Wines

Parcela 15 - Millahue de Apalta Santa Cruz CHILE

Phone: +56 222 484 805
Website: www.monteswines.com

MONTES LATE HARVEST 2013

VINEYARDS
The Gewürztraminer vineyards that produce our Montes Late Harvest are located near the Lontué River in the Curicó Valley. The vines are trained to a vertical shoot position and spur-pruned, spaced 1 meter apart, with 2 meters between rows. Canopy management limits the length to 80 cm, sufficient to ensure good quality clusters. The fruit is very evenly distributed in small clusters to yield no more than 10,000 kg/ha of fresh fruit and 4,500 kg/ha of harvested Botrytized fruit. The deep soil has typical riverbed material, a good portion of organic matter, and moderate moisture retention.
The area is quite humid, owing to its proximity to the Lontué River, and therefore remains quite cloudy from mid-May and following, which is very favorable for the spread of Botrytis among the fruit, a key factor in obtaining this wine’s distinctive aromas and complexity.

HARVEST REPORT
Picking Date: June 25. The 2012-2013 season was colder than the previous one during the vegetative and productive periods, and will be remembered as a vintage that led to refreshing wines, both red and white. Heavy precipitation in the spring kept the ground quite moist until flowering, leading to very successful fruiting and fruit-set. January and part of February (veraison and ripening period) had a series of cloudy days and lower than usual summer temperatures, which extended veraison. The mornings became cooler and wetter in early autumn, as they often do, but the weather cleared up and warm temperatures returned later in the day. The early morning humidity lengthened as May wore on and extended further in June, as daylight hours and temperatures decreased, with daytime highs of up to 19ºC (66ºF) and lows occasionally below freezing (0ºC), along with significant ambient humidity. These conditions were very favorable for the development of Botrytis in the grapes, with low secondary fungi and notable sugar levels that ensured the final wine had the desired level of residual sugar and alcohol.

VINIFICATION
The grapes were handpicked into 8-kg trays and then brought to the winery, where they were deposited directly in the presses. The must obtained was static decanted at 10ºC (50ºF) to separate out the heavier matter in a process that often lasts 24 to 48 hours. The clean must was then fermented with commercial cereviciae yeasts. Alcoholic fermentation occurred at 14º–15ºC (57º to 59ºF) and continued until the residual sugar was 100 g/l and the alcohol was 12º v/v. At that time the wine was exposed to a very low temperature (-2º to -4ºC / 28º to 25ºF) to halt the action of the yeast on the sugar. The cold caused the yeasts to decant, and the wine was separated from the precipitate.
The wine then underwent protein followed by tartaric stabilization to ensure a healthy life in the bottle and optimize its visual appeal. Before being bottled, the wine was filtered through sterile membranes to ensure microbiological safety and stability after bottling.

TASTING NOTES
A deep, bright golden color. Potent, complex nose with clear notes of honey, ripe groundcherries, and Sultana raisins all mingled with intriguing chamomile flower aromas. The palate has great volume and an attractive acidity that enables a long finish.

SUGGESTIONS
Cellaring Recommendation: Cellar in a cool, dry place at no more than 15ºC (59ºF) and away from any light source.
Serving Temperature: 10º – 12ºC (50º – 54ºF).
Decanting: Not required.
Pairing: The honeyed flavors of this wine pair perfectly with Roquefort cheese, fruit flans, pies, pastries, pumpkin pie, Crème Brûlée and any crunchy apple dessert.

General properties

Denomination of Origin: Curicó Valley.

Filtering: Sterile cartridge (membrane) filtered.

Vineyard Yield: 4 tons/ha (1.52 tons/acre) of Botrytized grapes.

Grape Variety: 100% Gewürztraminer

Oak Aging: None

Detailed specifications

Alcohol: 12 % v/v

Total Acidity (H2SO4): 3.79 g/lt.

Residual Sugar: 114.24 g/lt.

pH: 3.31 g/lt.

Volatile Acidity (C2H4O2): 0.64 g/lt.

Free SO2: 0.005 g/lt.

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