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Colchagua Valley / Chile
Royal Medal Gran Reserva
75cl Bottle - 2023
Medalla Real was created in 1983 as a tribute to Francisco García Huidobro, descendant of the founders of Viña Santa Rita and who established the first Mint in Chile. On the occasion of his bicentennial, a medal was minted with his silhouette and the symbol of the Spanish crown illustrating the label, along with García Huidobro's signature as Marqués de Casa Real.
A very fruity and complex red wine, marked by a Mediterranean climate and the granitic soil of the Chilean Maipo Valley from which the Carmenere and Cabernet Franc vines used to make this wine originate.
Production Zone
Colchagua Valley / Chile
Type of wine
Red
Winery
Santa Rita
Aging
Gran Reserva
Format
75cl
Grape variety used
Carmenere
Ethnologist's comments:
Our Medalla Real Carmenere has a deep, intense purple-red color. The wine has aromas of ripe black fruits such as blueberries and black cherries. Some delicate spicy notes support some tobacco, graphite and ripe plums. The result is a big, round and savory wine, concentrated and persistent, with soft tannins.
Vineyard:
The grapes come from the Colchagua Valley, the special conditions of these areas are ideal for long-cycle varieties such as Carmenere. The soils of granitic origin and different depths have a good clay content that retains moisture and results in wines with great texture and soft tannins. The strong Mediterranean climatic conditions are ideal for the Carmenere variety, with rainfall concentrated in the winter months, ensuring a dry and warm climate during the summer and early fall. The vines are trained using a traditional VSP system. This training system provides good light exposure and reasonable airflow within the canopy. The results are wines of great concentration, soft tannins and great persistence.
Vinification:
The grapes were hand harvested in late April, destemmed and partially crushed. Alcoholic fermentation was carried out at 25º-26ºC (77º-80ºF). Frequent racking was carried out during the first third of the process and then short pump-overs at the end of fermentation to obtain balanced wines.
The new wine remained on its skins for another 7 days to develop the sweetness and roundness that characterizes this wine. The total maceration of this wine was 20 days. The skins were pressed using a vertical press.
Vintage:
This wine aged in French oak barrels using a combination of second, third and fourth use barrels for 14 months. The blend was blended and then held for a further 3 months in stainless steel vats before bottling.
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