Casa Silva Colchagua Valley Reserva - Carmenère
Ref : 361440
Bottle 75 cL
i.e. 14.07 € / liter
6 product(s) soldsince yesterday
- Keeping level Peut être conservé
- Service temperature 15°
Our food and wine pairings
- White meat
- Soft cheese
Our oenologists' opinion
Its dark purple color introduces an intense and roasted nose of blackcurrant, hawthorn, almond, pepper and menthol. The palate is coated, structured, bold and fresh a nice grain.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
The carménère is to Chile what the pinotage is to South Africa, a true signature. If it used to be miskaten with merlot up to its DNA analysis in 1994, this grape varity is today part of the country’s identity. Chili remains the only country to not blend the carménère with any other grape varieties.
Domain and appellation
Established in 1892 by a Saint-Emilion winemaker, the winery carries the Casa Silva label since 1997. Driven by a family spirit and a pursuit of sustainable practices, Casa Silva keeps on receiving international awards for producing affordable premium wines.
- Terroir: Stretched up to the Andes Mountains foothills on a sand, clay and decomposed granite soil, the Colchagua Valley benefits from a mediterranean climate and a maritime breeze.
- Viticulture: The grapes are sourced out from the winery’s own premium vines.
- Vinification: Once they have arrived at the cellar, the grapes cooled off prior to be carefully sorted out. An 8 days cold pre-fermentation is followed by a 14 days fermentation at 28°C. A post fermentation maceration gets the must prepared to age for 6 months in stainless steel tanks (40%) and French oak barrels (60%).
- Carménère : 100%