The vineyards are located in Chile's Central Valley, the area of land that sits between the Pacific Ocean and the Andes. A combination of strong summer sunshine and cooling ocean breezes provides advantageous conditions for wine production. Soils are mixed, with clay as well as the usual Chilean patchwork of loam, limestone and sand.
Handpicked grapes are destemmed and lightly crushed, the must cooled and macerated for 48 hours. Fermentation at controlled temperatures occurs in stainless steel tanks, before further maceration and malolactic fermentation commences.
Drink now and over the next 18 months.
Calbuco is named after the eponymous Andean volcano, and is a joint venture between Liberty Wines and Italian oenologist, Alberto Antonini. Alberto has a decorated CV, having held the senior winemaker post at leading Italian winemaking families, Antinori and Frescobaldi. His work also spans a number of New World ventures in South Africa, USA, Canada and here in South America, both in Chile and Argentina.
A red which you can enjoy on its own, but would work well with simple casseroles, BBQ favourites and bangers and mash!