Santa Rita : Pewën de Apalta Carmenère 2020

Characteristics and tasting advice for Pewën de Apalta Carmenère 2020 from Santa Rita

Tasting

Color

The color shows a deep purple hue with crimson-red highlights, bright and intense.

Nose

The bouquet reveals aromas of fresh dark fruit, notably blueberries and blackberries, supported by spicy notes of paprika and hints of tobacco.

Palate

On the palate, the wine is concentrated with a fresh, crisp acidity. The structure is remarkable, offering depth and persistence through to the finish.

Food and wine pairings

This Pewën de Apalta Carmenère 2020 pairs perfectly with grilled red meats, spice-laced stews, or grilled vegetables. Its rich, structured profile makes it an ideal companion for elaborate meals and special occasions.

Serving and cellaring

Pewën de Apalta Carmenère 2020 offers good aging potential. It is recommended to serve it at a temperature between 16 and 18°C to fully appreciate its aromatic complexity.

An outstanding Carmenère from the Apalta Valley

The estate

Founded in 1880 in Chile, Santa Rita is among the country’s historic wine estates. Located in the Central Valley, the estate farms remarkable vineyards in the Apalta Valley, including Carmenère plots planted as early as 1938. The estate stands out for its low-fertility granitic terroirs, dry-farmed under a sub-humid Mediterranean climate. Winemaking favors spontaneous fermentations and aging in French oak barrels, producing characterful Chilean wines that combine concentration, freshness, and aging potential.

The vineyard

The vines of Pewën de Apalta are planted on the foothills of Apalta, established in 1938. This Central Valley terroir is characterized by weathered granitic soils, offering excellent porosity and very low fertility. Dry-farmed, these vines benefit from a sub-humid Mediterranean climate with a historical annual rainfall of 482 mm and a heat summation of 1,836 degree-days.

Winemaking and aging

The grapes for Pewën de Apalta Carmenère 2020 are hand-harvested at the end of March. Fermentation occurs spontaneously in concrete and stainless-steel tanks at a temperature between 24 and 26°C. A five-day pre-fermentation maceration is carried out with 3% whole berries, followed by a six-day post-fermentation maceration. Extraction is performed through daily pump-overs and rack and return. The wine is then aged for eighteen months in French oak barrels, 40% new and 60% second-fill. Bottling is carried out without filtration.

Grape variety

100% Carmenère