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 ruby red with violet hues.
The nose initially reveals aromas of black and red berries, such as murtillas (commonly known as Chilean guava, or strawberry myrtle), cranberries, black plums and raspberries.
The palate has balanced acidity and flavours of juicy black fruit, along with smooth, well-rounded tannins sustained by the notes of soft French oak.
The grapes first underwent a cold pre-fermentative maceration to extract their colour and aromas. They were then fermented in open stainless steel tanks at a controlled temperature of between 24°C and 26°C. Manual pump-overs were used for 100% of the extraction during fermentation. 100% of the wine was aged in 300lts French oak barrels for a period of 12 months. 15% of them were new, 30% second-use and 55% third-use.
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||100% Pinot Noir|
13.5% alc vol
|Units of Alcohol per Bottle||10.1 units|
|Dietary Information||Vegetarian & Vegan approved|
|Allergen Information||Contains sulphites|
|Food Matches||Best served at between 14°C and 15°C. This wine pairs well duck, with oily fish, pasta, creamy soups, different lean meats and hard cheese.|