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: March 7–27
The 2018–2019 season in the Aconcagua Costa region, just like in the rest of Chile’s winegrowing regions, had a cold, dry winter with a few significant frosts that did not put our production levels in any danger. At the same time, the precipitation was rather low in winter,
between 150–250 mm. total, well below the 300–400 mm. in a normal year. This water scarcity affected the beginning of harvest, which we had to move up by at least 2 weeks compared to 2017. Around mid-March, both daytime and nighttime temperatures were visibly cooling, allowing us to extend the Pinot Noir harvest until the end of the month, with very good conditions, healthy grapes, and great potential
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): 3.63 g/L
Volatile Acidity (C2H4O2): 0.57 g/L
Residual Sugar: 2.73 g/L
Free SO2: 0.027 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