120 Cabernet Sauvignon is a deep and intense violet-red in color. Notes of red and black fruits predominate on the nose with the touch of spice that is typical in Cabernet, plus the aromas of vanilla, cloves, and tobacco that come from the oak. Sweet, elegant, and smooth tannins lend depth to the well-rounded palate and lead to a fresh, fruity, and juicy finish.
Chile’s central zone has Mediterranean climate with a broad oscillation between daytime and nighttime temperatures, an average humidity of 55-60%, and maximum high temperatures above 30 °C (86 °F) in the summer.
Temperatures are lower near the Andes due to the cold air from the mountains, and the area closer to the Coastal Range has less daily temperature oscillation due to the maritime influence. Grapes from a selection of vineyards on silty soils with excellent drainage at the foot of the Andes Mountains are carefully combined with those from vineyards located in an area near the Coastal Mountains where the soils are heavier and have a combination of silt and clay.
The grapes were handpicked during the month of April. They were destemmed, crushed and cold macerated during 5 days for color extaction and fermented at 24°-28 °C (75°-82°F), depending on the lot and zone of origin. 10% oak was used during fermentation to help set the color and stabilize the wines. Once the alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months to lend sweetness and increase complexity.
pH: 3.66
Total Acidity: 5.03 g/l (exp. Tartaric Acid)
Alcohol: 12.8 % vol.
Residual Sugar: 3.96 g/l
Ideal with red meat, pork, spicy sauces and cheese soufflés.
120 CCC is a deep, dark ruby-red color that features blueberry, plum and Cassis fruit aromas along with spices and vanilla, coffee and tobacco notes from the barrel-aging. The palate has a sweet attack and evolution, with good volume, depth, and a fruity finish that leaves a refreshing mouthfeel.
The central zone has a Mediterranean climate with a high daytime-night time temperature oscillation, average humidity of 55–60% and summer high temperatures above 30°C.
Temperatures are lower in areas near the Andes Mountains owing to the cool mountain air. In areas closer to the Coastal Range, temperature oscillation is lower owing to the maritime influence. Grapes from selected vineyards located at the foot of the Andes Mountains with loamy soils with excellent drainage are carefully blended with those from vineyards near the Coastal Range with heavier soils that combine clay and loam.
Grapes are handpicked in April and cold-soaked for 5 days maximize color extraction. The must was fermented at 26°–28°C, according to the batch and zone. Post-fermentation maceration was carried out to enhance complexity and round out the wine. 20% of the wine was aged in French oak for 4 months to enhance sweetness and complexity. Each variety was kept separate throughout the process, seeking to make the highest quality blend possible.
Alcohol: 13.3% Vol.
pH: 3.76
Total Acidity: 4.69 g/l (Tartaric Acid)
Residual Sugar: 3.86 g/l
Serve with pasta dishes with meat or black pepper sauce, grilled or stewed red meats, pork and cheese.
120 Carménère is an illustrative variety of Chilean wines, dominated by aromas of black and red fruits and spices. Its silky, deep tannins make it very easy to drink, and very versatile to pair with a broad diversity of foods.
Mediterranean, semi-humid climate with rain concentrated in the winter months with rainfall levels of 700mm per year. During the summer months, winds from the east and west produce major thermal oscillations with low temperatures by night. Alluvial-type soils, stratified, soft rolling hills, loamy with basic pH.
Grapes harvested in May, destemmed and crushed, alcoholic fermentation begins (yeast) at temperatures between 25 and 28 °C (80 °F) with open pump-overs. Once alcoholic fermentation has ended, wines are racked and the marc is pressed
pH: 3.78
Total Acidity: 4.69 g/l (exp. Tartaric Acid)
Alcohol: 13.2 % vol.
Residual Sugar: 3.86 g/l
Ideal with lamb, mature cheese, Bolognese pasta, chicken and stews.
Our 120 Merlot is a red-violet colored wine, with intense fruity aromas reminiscent of red fruit and flower, vanilla and tobacco. It is a full-bodied, elegant wine, well-balanced in acidity and mature tannins developing a fresh, fruity finish.
In this area located on the foothills of the Andes, evening temperatures tend to be lower due to the cold winds deriving from the Andes, which cause elevated thermal oscillations between day and night which may exceed 20 ºC. Alluvial, volcanic soil, stratified and with a good humidity retention capacity.
Manual harvest during the month of April, grapes are de-stemmed and softly pressed, fermentation takes place between 24 and 26 °C. Depending on the lot and zone, 10% wood is used
at fermentation to increase color and stabilize wines. After alcoholic fermentation, 20% is aged in French oak for a period between 6 to 8 months, depending on the year and to increase complexity.
pH: 3.58
Total Acidity: 5.06 g/l (exp. Tartaric Acid)
Alcohol: 13.0 % vol.
Residual Sugar: 3.27 g/l
Ideal with fay fish such as salmon, also good with pastas and red meat.
Intense violet-ruby-red with great depth. Complex yet pleasing aromas of ripe fruits such as plums harmoniously mingled with notes of violet and nuts. The extremely well-balanced palate starts with a sweet attack, develops long, and finishes refreshing and fruity.
Mediterranean, semi-humid climate with rain concentrated in the winter months with rainfall levels of 700mm per year. During the summer months, winds from the east and west produce major thermal oscillations with low temperatures by night. Alluvial-type soils, stratified, soft rolling hills, loamy with basic pH.
The grapes were harvested during the last week of April and the first week of May, destemmed and crushed. Fermentation took place at 24º–26ºC (75º–78.8ºF) with gentle and generally well-oxygenated pumpovers. A 10 day post-fermentation maceration followed to conserve the varietal character and help the integration of color and tannins. It was then aged for 6 months in French oak.
Alcohol: 13.7 % Vol.
pH: 3.67
Total Acidity: 4.69 g/l (expressed in Tartaric Acid)
Residual Sugar: 3.96 g/l
This wine is ideal with game meats, turkey, pork, and all types of pastas.
This intensely purple Malbec has aromas of black and red fruits and a pleasing sensation on the palate with great volume, smooth tannins that lend elegant structure, and a persistent finish, making this an excellent wine for every occasion.
The Mediterranean climate in this area features tremendous oscillations between daytime high temperatures and nighttime lows, as well as 55–60% average humidity and maximum summer temperatures above 30ºC.
Temperatures in the areas closest to the Andes are cooler due to the cold mountain air. The lands close to the Coastal Mountains have a lower daily temperature oscillation due to the maritime influence. A selection of vineyards planted on silty soils with excellent drainage at the foot of the Andes is carefully combined with vineyards close to the Coastal Mountains, where the soils are heavier and include a combination of silt and clay.
The grapes were hand-picked in April and May, destemmed, crushed, and submitted to a 5-day cold soak to achieve maximum color extraction while avoiding excessive extraction of tannins. Fermentation took place at 24º–28ºC, depending on the lot and zone. 10% oak was used during fermentation to increase color set and stability in the wines. Once the fermentation was concluded, 20% of the wine was aged in French oak for 8 months to sweeten and increase the complexity.
Alcohol: 13.1% Vol.
pH: 3.61
Total Acidity: 5.06g/l (exp. in Sulfurous Acid)
Residual Sugar: 3.7g/l
Ideal with red meats, pork, spicy sauces, and cheese soufflés.
Clean and bright greenish-yellow in color with fresh fruity aromas on the nose recalling pears and apples. The palate presents well-balanced acidity with a mineral touch. Fruity and elegant.
The climate in the central zone is Mediterranean with a broad difference between daytime and nighttime temperatures, summer highs above 30ºC, and an average humidity of 55–60%. The temperatures are lower in the sectors closest to the Andes, due to the cold mountain air. The daily temperatures oscillation is lower in the sectors closest to the Coastal Mountains due to the maritime influence.
A selection of vineyards planted on silty soils with excellent drainage near the Andes has been carefully combined with vineyards close to the Coastal Mountains with heavier silt and clay soils.
The grapes were carefully hand picked to prevent berry breakage and maceration during transportation. Upon arrival at the winery, the grapes were whole-cluster pressed for mild extraction and to protect against excessive phenolics. The clean musts were then fermented at low temperatures (12º–14ºC) for 15–30 days to maintain the freshness and typicity of the variety
pH: 3.13
Total Acidity: 5.85 g/l (exp. in tartaric acidity)
Alcohol: 12.2% vol.
Residual Sugar: 2.74 g/l
Ideal with white meats, especially chicken and fish such as salmon. It also pairs very well with meats served with creamy sauces or with spicy food such as curry.
Pale ruby-red in color, this Pinot Noir offers fresh cherry and pure raspberry aromas along with smooth cinnamon and mocha spice notes on the nose. Moderately high persistence and balanced acidity.
The Aconcagua Valley has a Mediterranean climate with a long dry season, winter precipitation close to 200 mm annually, and an average temperature of 15.5°C.
Temperatures are lower in zones near the Andes Mountains owing to the cold air that flows down from the mountains. Near the Coastal Range, the maritime influence results in a lower temperature variation. This wine carefully combines a selection of vineyards at the foot of the Andes with soils of volcanic and colluvial origin with vineyards in a zone near the Coastal Range with heavier clay-silt soils.
The grapes are harvested as carefully as possible then cold-macerated in the winery for 7 to 10 days before being fermented with native yeasts at 20-25°C for 15 days, with gentle extractions and brief post-fermentation macerations. A portion of the wine is aged in contact with oak, primarily American.
Alcohol: 13.4 % Vol.
pH: 3.68
Total Acidity: 4.54 g/l (exp. as Tartaric Acid)
Residual Sugar: 3.8 g/l
Pinot Noir is the perfect complement for all kinds of fish, from white to oily, as well as pasta dishes, game birds, duck, and pork with sweet sauces.
This wine is a bright golden-yellow in color with fruity aromas of peaches and melon. The palate presents good volume and balanced acidity with medium-high persistence and fruitiness that make this a pleasing, easy-drinking wine.
A Mediterranean, sub-humid climate with a rainy winter and an extended cold spring season. Summers are generally dry with maximum temperatures exceeding 30°C. In February, temperatures begin to decline and the influence of the Andes Mountain range allows
for major thermal oscillations. Lands are located to the piedmont of the Andes, soils are loamy or clay-loam with good drainage.
The grapes were machine harvested, and the must was cold macerated at 3º–4ºC for 3 days prior to undergoing a smooth and controlled fermentation in stainless steel tanks at 14ºC. The new wine remained on its lees for a month to develop greater volume and character. The wine was finally blended and lightly filtered prior to bottling.
pH: 3.25
Total Acidity: 5.48 g/l
Alcohol: 13.3 % vol
Residual Sugar: 3.96 g/l
Ideal with appetizers or light dishes such as pastas or white meats.
120 Sauvignon Blanc is bright greenish in color with herbal aromas mingled with white flowers and fruit. The refreshing palate has nicely balanced acidity and a pleasingly persistent fruity finish, making this a light wine that is easy to enjoy.
A Mediterranean, sub-humid climate with a rainy winter and an extended cold spring season. Summers are generally dry with maximum temperatures exceeding 30°C. In February, temperatures begin to decline and the influence of the Andes Mountain range allows for major thermal oscillations. Lands are located to the piedmont of the Andes, soils are loamy or clay-loam with good drainage.
Grapes are harvested manually, de-stemmed and crushed; cold is applied to reduce temperature to 10°C. Under these conditions, grapes are pressed separating different juice types which will later be used in different wine types. Musts are decanted by statics for 36 to 48 hours and later fermented at temperatures between 13 and 15°C. After fermentation, lees are separated and sulfating takes place before mixture begins.
pH: 3,3
Total Acidity: 4.72 g/l (exp. Tartaric Acid)
Alcohol: 13.3 % vol.
Residual Sugar: 2.59 g/l
An excellent aperitif, pairs well with shellfish and salads.
The 120 Reserva Especial Early Harvest Limited Edition is a particularly fresh and mild wine made to be consumed during the northern hemisphere’s summer months. It is likely Chile’s first Sauvignon Blanc of the year and is made with grapes from Colchagua Costa and the Maule Valley. Its low alcohol level and high acidity makes it a refreshing fresh wine with notes of peaches, nectarines, citrus, and pineapples. Smooth and juicy on the palate with a lingering fresh finish.
The sub-humid Mediterranean features rainy winters and cold springs, while the summers are generally dry with high temperatures that exceed 30ºC. Temperatures begin to drop in February, and the influence of the Andes enables greater daily temperature oscillation. The soils at the foot of the Andes have a silty or silty-clay texture with good drainage.
The grapes are hand picked, destemmed, and crushed, and the temperature of the must is lowered to 10ºC before pressing. Only the free-run juice is used for this wine. The must is statically decanted for 36–48 hours and then fermented at 16ºC. Once fermentation has completed, the wine is blended and stabilized for proteins and tartrates.
pH: 3.25
Total Acidity: 6.58 g/L (exp. in tartaric acid)
Alcohol: 12% vol
Residual Sugar: 4.67 g/L
Recommended as an aperitif or with fish, shellfish, and salads.
The 120 Moscato it´s a full expression wine from the Limarí Valley. In the nose there are lots of lichee, ginger, white roses, jasmine, ripe fruit and hints of citrical flowers. On the palate it is delicate, deep and with a refreshing finish.
The soils are typical of the second Limarí Valley terrace and consist of alluvial depositions with a first stratum of clay texture and a second of clay-loam with stones. Calcium carbonate deposits between the strata are responsible for the high pH in the soil and limit the effective depth, which can vary from 20 to 50 cm and reduce water permeability in the soils. The climate is strongly influenced by the Pacific Ocean 28km (17.5 mi) away and the low lying Coastal Mountains. The frequent morning fogs dissipate at midday, allowing the temperature to rise, although they are moderated by cool maritime breezes. The proximity to the sea is also manifested in the somewhat elevated evening temperatures that reach 20ºC (68ºF) in January, the warmest month of the year.
The grapes were picked the first days of April to ensure the ripeness and varietal flavours, crushed and immediately pressed. Free-run and low pressure were used for production in order to secure maximum fruit concentration and a good acidity balance which is a characteristic of this variety. A long fermentation took place at 13°-14°C for 2 weeks and was interrupted with low temperature when the expected balance was achieved, oiliness/freshness/acidity. After Fermentation, the wine was kept in contact whith lees for two weeks to increase complexity and gain softness.
pH: 2.99
Total Acidity: 6.18 g/l (Expressed in Tartaric Acid)
Total Alcohol: 8.3 % vol
Residual sugar: 71 g/l
This wine delicately combines sweetness, acidity and fruitiness, ideal as an aperitif and with dessert.
Our Rose has a pale violet red color. The wine displays cherries, plums and fruits of the forest aromas. On the palate it is a light, extremely refreshing, perfumed and a real pleasure to drink wine
The climate in the central zone is clearly Mediterranean with a thermal oscillation between day and night, with an average humidity of around 55% and 60% and maximum temperatures during the summer months over 30°C. On lands located close to the Andes Mountain Range, temperatures are lower given the cool winds coming from the Andes. On lands closer to the Coastal Mountain range, thermal variation is lower due to the Ocean’s influence. This is a selection of vineyards located on loamy soils with excellent drainage, at the foothills of the Andes; it is carefully combined with vineyards located in the area close to the Coastal Mountain range with heavier soils that are loamy clay.
The highest proportion of wine (70%) is obtained from pressed Cabernet Sauvignon grapes harvested at the end of March, later combined with grape décuvage (30%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.
pH: 3.11
Total Acidity: 5.44 g/l (exp. Tartaric Acid)
Alcohol: 13.1 % vol.
Residual Sugar: 3.83 g/l
A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.