Head Winemaker Felipe Tosso joined Vina Ventisquero in 2000. After seriously considering alternate careers as a tennis pro and classical guitarist, he elected to enter the wine business, describing it as “one of my big passions because it’s more than work – it’s a lifestyle.”
Deep red color, with ruby color.
With a characteristic fruitiness characteristic of Maipo Costa, red fruits such as fruitllas, raspberries and cassis are mixed with aromas of black pepper, some moist soil and tobacco.
Of elegant and smooth body, of balanced structure, good acidity that increases the complexity. Tannins present and soft at the same time, ending with a
prolonged end-of-mouth sensation.
A pre-fermentative maceration was carried out at low temperatures between 8°C and 10° C for 5 days in order to achieve greater extraction of color and aroma from the skins. The wort was then fermented in stainless steel tanks. Once the fermentation was finished, post-fermentation maceration was achieved, thus achieving a higher concentration and structure of the wine. 100% of this wine was allowed to stand for 18 months in French oak barrels of extra fine grain (33% new) to remain in the bottle for 8 months.
Tosso’s winemaking travels have taken him to Napa, Sonoma, Argentina, France, Spain, Italy, Australia, back to Concha Y Toro in Chile and then finally to Vina Ventisquero. In 2003, Felipe began a close collaboration with John Duval (ex Penfolds) in the production of icon wines Pangea and Vertice, a partnership that continues to this day.
|Cultivar||93% Cabernet Sauvignon, 4% Petit Verdot, & 3% Carménère|
14% alc vol
|Units of Alcohol per Bottle||10.5 units|
|Dietary Information||Vegetarian & Vegan approved|
|Allergen Information||Contains sulphites|
|Food Matches||It is recommended to drink at a temperature between 16-18°C. Accompany mature cheeses and grilled red and well seasoned meats. It is recommended to decant 30 minutes before consuming.|