The vineyards that produce the grapes for our Montes Alpha Pinot Noir are located in Valleys of Casablanca, Zapallar, and Leyda, all of which are in the Aconcagua Coast zone.
All of the vineyards are vertically positioned, drip irrigated, and produce yields of 7,000–8,000 kg/hectare. The vineyards present an excellent balance between vegetation and fruit, so it is not necessary to adjust the crop load, and we only do minimum work on the canopy. This allows us to obtain well balanced and healthy grapes at harvest.
Casablanca is located 25 km from the coast, while Leyda is 15 km away, and Zapallar is 10 km away. Using fruit from these zones enables the wine to express tremendous freshness, minerality, and cold-climate typicity for the most elegant Chilean Pinot Noir. The soils in these areas are granitic and contain different amounts of clay which come from the Coastal Mountains and contribute elegance, creaminess, and a unique sensation to the wine.
Harvest Date: 15th March – 18th April
The 2016–2017 season began with a dry winter with no more than 200 mm of rainfall, and therefore we had to be very efficient with our use of water for irrigation in order to reach harvest successfully.
The spring presented 5 days of frosts with temperatures between -3º and -4ºC that lasted more than 4 hours. This only had a slight effect on the Pinot Noir because the vines were not yet susceptible to damage at that time.
The summer was unusually hot, with peaks as high as 29ºC for several consecutive days. However, these conditions are moderated in the Aconcagua Coast zone by the influence of the Pacific. The sea breeze and morning fog in much of the valley help keep the temperatures lower throughout much of the day and allows for the slower, more controlled ripening that preserves aromas with greater intensity and more concentrated flavours.
The harvest began at a very similar time to the previous year.
The overall quality of the grapes was good, which aided our work in the winery and allowed us to process them to achieve their
The fruit that reached the winery was of very high quality and had healthy and evenly ripened small bunches and berries.
The grapes were hand-picked into 10-kg trays in the early hours of the morning to maintain the low temperatures and protect
the aromas. Once they reached the cellar, the bunches were carefully inspected and destemmed. Then the berries were selected.
The uncrushed grapes were then dropped directly into open-topped stainless steel tanks, where they were chilled at 8ºC for a
5-day cold maceration in order to gently extract the colour and aromas from the skins. The temperature was then allowed to
rise naturally to begin alcoholic fermentation, which lasted approximately 7 days at temperatures controlled between
23º–24ºC with 2 pump overs and punch downs per day for greater extraction and to keep the skins at the proper temperature
to facilitate the work of the yeasts.
Once the fermentation was complete, the wine was devatted and the skins were gently pressed. The pressed wine was only
partially used for greater complexity and volume to the nished wine. 30% of the wine was then stored in 225-litre French oak
barrels, where it underwent malolactic fermentation and remained there for 10–12 months. The wine was lightly ltered before
Denomination of Origin: Aconcagua Coast
Clone Selection: 777 – 667 – 115
Filtering: With 3- and 0.65-micron cartridge lters.
Vineyard Yields: 7–8 ton/ha (3–4 ton/acre)
Grape Variety: 100% Pinot Noir
Barrel Aging: 40% of the wine was aged in French oak barrels for 10-12 months.
Total Acidity (H2SO4): 3.68 g/L
Volatile Acidity (C2H4O2): 0.52 g/L
Residual Sugar: 3.22 g/L
Free SO2: 0.025 g/L
Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC and away from sources of light.
Recommended Serving Temperature: 14º–15º Celsius
Decanting: 15 minutes