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.”
An intense red colour with violet hues.
Notes of fresh red fruits, such as raspberries and cassis, are very noticeable on the nose. It also has some earthy notes and a hint of black pepper.
This medium-bodied wine is highly expressive and very refreshing because of its high acidity, with lots of fruit, such as cherries. It has smooth tannins and is long in the finish. This wine reflects its origins and, being a blend of three varieties, it is a complex wine. It has red fruit from the Garnacha, structure from the Cariñena and some animal notes from the Mataro. Unfiltered and unfined.
First the clusters of grapes were selected and 50% of them were crushed. Next, the grapes were put into small open 400-kilo containers, where they underwent a pre-fermentative maceration for 3 to 5 days. en they were fermented gently and slowly, at a low temperature of between 22°C and 26°C (72°F and 79°F), with 2-3 pump-overs each day. Next came a post-fermentative maceration for one to two weeks to ensure balanced tannins. 100% of this wine is aged in 2,500-litre foudres for approximately 1 year
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||58% Garnacha (Grenache), 27% Cariñena (Carignan), 15% Mataro (Mourvedre)|
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.|