Vina Segu DESTINATION Chardonnay Maule Valley Chile

Vina Segu DESTINATION Merlot Maule Valley Chile from Chile, Maule by Vina Segu Melozal Maule Valley Soft & Supple Reds (12 x 75 cl)

Vina Segu DESTINATION Sauvignon Blanc Maule Valley Chile from Chile, Maule by Vina Segu Melozal Maule Valley Fruity Dry Whites (12 x 75 cl)

Vina Segu DESTINATION Cabernet Sauvignon Maule Valley Chile from Chile, Maule by Vina Segu Melozal Maule Valley Powerful Reds (12 x 75 cl)

Description: Color: Golden yellow with greenish tones. Nose: Exquisite aroma, grand finesse and elegance, complex aroma displaying pineapple, ripe bananas, honey, and vanilla. Mouth: Full bodied, delicious, many layered in mid palate.Complex offering delicate tones of vanilla and toast, well integrated with its fruit and the freshness of its youth. Creamy, fine, and elegant. (6 x 75 cl)

Color: Pale yellow with greenish hues. Nose: Elegant aroma with touches of peaches and honey as well as soft floral tones. Mouth: Fruity, young, fresh, balanced acidity and pleasing persistence. (12 x 75 cl)

Vina Segu CALIBORO RESERVA Chardonnay Maule Valley Chile from Chile, Maule by Vina Segu Melozal Maule Valley Rich Dry Whites (12 x 75 cl)

Color: Attractive and youthful pale yellow with greenish hues, intense and bright. Nose: Intensely aromatic with clear varietal character, displaying grasses, grapefruit, and a touch of passionfruit. Mouth: Concentrated flavors, offering grasses combined with marked citric tones, creamy, pleasant freshness highlighted by a balanced acidity. Good body and very persistent. VINEYARDS Planted 17 years ago, the vines are managed in a U system withspur pruning. Variety 100% Sauvignon Blanc Production 57.6 Hl / ha. Soil Shallow soil , poor in organic matter and with a slight predominance of clay, with limited irrigation. Type of Harvest Hand Harvested. VINIFICATION Type of crushing Grapes de-stemmed and lightly crushed. Method Direct seeding of yeast selected specifically for Sauvignon Blanc Zymaflore vL3 . Fermentation 15 ºC, 21 days, in stainless steel tanks. Batonages No Maceration No Malolactic Fermentation No Filtering By diatomaceous earth and diatomaceous earth and sterilizing upon bottling. (12 x 75 cl)

Color: Intense ruby color, profound and youthful. Nose: Profound varietal character, with a bouquet of mature red fruit, with tones of leather, chocolate, and tobacco lingering in the aroma. Mouth: Intense flavor, concentrated and complex. Its fruit displays mature red fruits, especially plums, its tannins are sweet and strong, profound varietal character, and notes leather and chocolate appear in the mouth as well. VINEYARDS Planted 40 years ago, the vines are managed in a U system with spur pruning. Variety 100 % Cabernet Sauvignon. Production 52.5 Hl / hectare. Soil Shallow soil , poor in organic matter and with a slight predominance of clay, with limited irrigation. Type of Harvest Hand Harvested. VINIFICATION Type of crushing Grapes de-stemmed and lightly crushed. Method Direct seeding of yeast selected specifically for Cabernet Fermentation Between 25 ºC to 28 ºC., 14 days, in stainless steel tanks. Batonages 4 per day. Maceration 15 days, after alcoholic fermentation Malolactic Fermentation 100% Natural Filtering Unfiltered. Aging Potential Made to be enjoyed when released but will reward cellaring for 5-6 years. (12 x 75 cl)

Color: Intense dark red color, with violet hues. Nose: Intense, mature red fruit with a touch of earthiness, concentrated great and genuine varietal character. Mouth: Concentrated, highlighting plum, cherries, and redcurrants, balanced with its well rounded and mature tannins. VINEYARDS Planted 5 years ago, the vines are managed in verticle shoot positioning trellis with cane pruning. Variety 87% Carmenere, 13% Cabernet Sauvignon. Production 67.5 Hl / ha. Carmenere, 52.5 Hl / ha. Cabernet Soil Shallow soil , poor in organic matter and with a slight predominance of clay, with limited irrigation. Type of Harvest Hand Harvested. VINIFICATION Type of crushing Grapes de-stemmed and lightly crushed. Method Direct seeding of yeast selected specifically for Carmenere and Cabernet Sauvignon. Fermentation Between 25 ºC to 28 ºC., 14 days, in stainless steel tanks. Batonages 4 per day, with 30 minutes length each. Maceration No Malolactic Fermentation 100% Natural Filtering By diatomaceous earth Aging Potential Made to be enjoyed when released but will reward cellaring for 5 years (12 x 75 cl)