Lota

Profile & Story

The 2020-2021 season presented very good conditions for the development of our grapes. First, the rain during the winter allowed a greater accumulation of water in the soils and greater availability of irrigation water. Then it was a mild season in terms of temperatures. The rain at the end of January had almost no effect on our vineyards. All of these conditions allowed an even sprouting and slow maturation, which is beneficial for the quality of the grapes and wines. White wines feel expressive and have good acidity, and red wines have very good color and soft tannins. This wine comes from the oldest Cabernet and best Merlot of Cousiño Macul vineyards. They are the result of a special selection of our own best vines, keeping the same unique DNA material brought from France in the 1860s by Don Luis Cousiño, before the plague phylloxera attacked European vineyards. These vineyards are planted in Macul Estate at the foot of the Andes, 600 mt above sea level on a loamy soil with some clay. They are fully adapted to these conditions without the need of much management, only irrigation and some pruning. With a natural yield of around 6 tons per hectare we obtain a very high quality and concentrated fruit which allows us to start the winemaking process with very high expectations every year. The bunches are selected and handpicked in 10 kg boxes. Once in the cellar, a manual bunch and single grape selection took place. After 7 days of cold maceration at 7°C, the alcoholic fermentation started, lasting 7 to 10 days at an average temperature of 25°C for Merlot, and 26°C for Cabernet Sauvignon. Pump overs were done only by gravity 3 to 4 times a day during the alcoholic fermentation. The post fermentative maceration takes from 10 to 15 days. Cabernet Sauvignon and Merlot were transferred separately to small new french oak barrels, where they stood for several months completing the malolactic fermentation. After 15 months the oenological team decides which barrels are going to be part of Lota, the mixture is done and then is transferred back to the barrels to age until it is bottled. In the entire process, the wine spends around 18 months in barrels. The bottles are stored in our cellar for at least 3 years before we share this wine with the market.

Pairing Recommendation

Ideal with juicy and intense cuts of meat such as entrails, striploin or ribeye with rosemary and butter. It goes perfectly with duck or lamb magret with pumpkin puree and juicy sauces, filet mignon and sautéed mushrooms. To finish, bitter chocolate desserts such as mousse or volcano.