Category Archives: Wines

Lucatoni Cabernet Sauvignon

Location Sub-region: Curicó Valley Varieties: Cabernet Sauvignon Soil: Loam | Clay Viniculture Age of vines: 15 years Vine management system: Canopy Density: 1,660 plants/hectare (670 plants/acre) Yield: 16 tons/hectare (6.5 metric tons/acre) Harvest method: Hand picking, with double selection in vineyard, in the second half of April. Climate Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months. Soil This Cabernet is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil. Vinification Maceration: Short maceration period — 10 days. Extraction: Traditional pumping-over, and mixing with liquid nitrogen. Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit)..
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Lucatoni Pinot Grigio

Location Apellation: Curico Valley Varietal Range: Pinot Grigio Soil: Loam | clay Viniculture Age of vines: 25 years Training system: Vertical Shoot Position (VSP) Density: 3,333 plants/hectare (1,343 plants/acre) Yield: 12 tons/hectare (4.8 metric tons/acre) Harvest method: Mechanical harvest during last week of February. Soil: Deep, clay loam soil. Climate Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months. Vinification Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the end of the fermentation process. Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling..
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