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Clava Pinot Noir Rose
Chile, Casablanca Valley, Valle de Casablanca
Settled in the heart of Casablanca Valley, Quintay winery has succeeded in enhancing the popularity of Sauvignon Blanc and Pinot Noir consumption worldwide by creating values that far exceed the quality to price ratio. A mirror image of the central coast of California, Chile has also embarked on the opportunity to produce cool climate Syrah and Chardonnay with fruit forward complexity and balanced acidity. Casablanca represents an ideal ground for growing all of these varietals with temperatures rarely exceeding 77 degrees Fahrenheit. The Humboldt Current in the Pacific creates a cooling effect in the evenings from the close proximity to the sea. Intense luminosity during the day creates a conducive environment for polyphenolic maturity.The rolling fog helps create a longer and slower ripening of the vines. Winemaker Ximena Klein pulls from several vineyard sites to create the optimal balance in each wine.
Mina del Agua Vineyard, Cocalán and Millahue vineyards, Vista Hermosa vineyard, Santa Marta Vineyard, El Principal vineyard
The Pinot Noir grapes which are used to make our Rosé come from a vineyard in a high sector of Tapihue in the Casablanca Valley, where the soil is low in nutrients with a clay based texture. The harvest is earlier than the grapes for red wine, to achieve the freshness and correct balance that is necessary for a Rosé wine.
The grapes were harvested by hand in the mornings to prevent the fruit from getting hot. The harvest was taken to the winery and put in a refrigerated chamber for 20 hours to then be carefully processed whilst cold. When lling the press, the clusters were selected manually from a selection table before separating the grapes from the clusters and then selected manually grape by grape discarding the stalk remains. Once the press was full, the grapes were left to macerate for 6 hours to extract the right colour and the delicate aromas and avours that characterise this wine.
After the maceration of the juice with the skin, it comes out of the press in a pale rose colour under low pressure to prevent the over-extraction of the colour. First, there is a decantation process of the thickest solids, then the clean juice is fermented, following the same process of a white wine, that is, the temperatures are maintained between 13 and 15ºC, with caution to avoid oxidation. The alcoholic fermentation lasted between 14 and 18 days, after that the wine was decanted from its thick sediments and started the stage of suspension with the sediments resulting in a rounded and soft taste.
The wine is then kept for 3 months in a stainless steel tank before bottling.
A very pleasant rosé of pale pink, typical of the pinot noir variety. Intense and delicate at the same time, with fabulous aroma of strawberries and cherries, mixed with oral notes. Fresh, tasty and persistent with elegant balance between fruits and acidity. Perfect as aperitif with fruit desserts and to accompany dishes like prosciutto, grilled octopus, sweet and sour pork.