ALAYA CARMENERE RESERVE - 2021

HARVEST

In 2022, both reds and whites showed excellent health and

exceptional qualities. However, the big star this year was Leyda, with Sauvignons

Blancs and Chardonnays were exceptional. The same was true of Pinot Noir. The challenge was

water deficit, which resulted in low yields in each valley. As nature is

noble, although heat waves have occurred from the end of December until January, the

average temperatures were lower, which helped to achieve a ripening

balanced. The harvest began in early March with the Chardonnays from the Vale del Claro,

and we finished in the third week of April with the Carméneres do Cachapoal. The result

They were fresh, balanced wines that fully reflected the objective of the winemaking team.

from Viña Marty.

TASTING NOTES

COLOR: Intense red with violet reflections.

AROMA: Expressive, with aromas of plums, blackberries and spices. Subtle notes of vanilla,

Clove and mocha combine, increasing the complexity of this delicious Carmenère.

PALATE: Juicy, fresh, medium-bodied, with character and persistence of pleasant acidity,

marked by round and silky tannins. Flavors of black fruits and a spicy touch in the

finish are typical characteristics of a well-made Carmenère.

ALAYA Carmenère can be enjoyed now, but can also be kept for 2 or 3

years, being a perfect accompaniment to grilled meats and vegetables.

SERVE AT: 18°C

DESIGNATION OF ORIGIN

CENTRAL VALLEY: It is the heart of the Chilean vineyard, home to the main producers,

wine regions and sub-regions. In this large area, you can find a wide range of

variety of wine profiles, from very diverse terroirs. Starting in the north with the Vale

from Maipo, to the oldest and most consolidated vineyards in Maule.

WINE PROFILE

VARIETY: Carmenere

YEAR: 2022

HARVEST: Manual.

VITICULTURE: Sustainable.

DENSITY: 4,000 Plants / Ha.

PRODUCTION: 14 Tons / Ha.

VINIFICATION: Traditional in stainless steel tanks with an average duration of 8-12 days,

and fermentation temperatures around 24-26°C during alcoholic fermentation.

ALCOHOL: 13.5%.

CREATION: 6 months in French oak barrels