About This Wine...
SOILS: Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.
CLIMATE: In the growing season, the temperatures are lower, allowing the wines to achieve less degrees of alcohol, lower pH and higher acidity.
HARVESTS AND VINIFICATION: The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilos boxes.
Fermented using pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, while the Syrah, the Carignan and the Cabernet Franc are fermented in open tanks to facilitate ‘Pigeage’.
This process is an essential part of the winemaking here. The pump-over process is limited to the minimum, and the wines are tasted daily, monitoring the whole process very closely.
AGING AND STORAGE: The wines are aged for 15 months in 3rd and 4th secondhand oak barrels. Additionally use of untoasted French oak ‘foudre’ of 3000 litres. Afterward, the wine is storage for 6 months before finally being released to the market.
TASTING NOTES: Elegant wine with red fruits, graphite and spices notes. On the palate it shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavours and foods.
Winemaker Felipe Uribe was always looking to push the boundaries and make wines with attitude and a wow factor. Together
with his winemaker wife, Maite, he has founded Andes Plateau and currently produces one red blend called 700+, with
grapes that are sourced from vineyards in the Elqui and Maipo Valleys and grown over 700 metres asl. With its fresh fruit,
low pH, low alcohol and high acidity, the result is an impressive wine that really hits the heights, in style and quality.