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82% Cabernet Sauvignon,
9% Cabernet Franc, 7% Syrah and 2% Carmenere.
WINEMAKING PROCESS
The grapes were selected three times: in the vineyard during the harvest, on the reception table at the cellar and after destemming. The fruit was protected throughout with carbonic snow to avoid oxidation, the loss of aromas and unpleasant flavours. A 3 to 5-day pre-fermentative maceration took place at 8°C to gently extract polyphenols, which contributed colour and aromas. Later, in a process that respected the traceability of the different polygons in the vineyard, each batch of grapes underwent alcoholic fermentation in vats of different types and sizes at a controlled temperature of up to 26°C. For 10 days, 6 short daily pump-overs were implemented in order to delicately extract tannins and anthocyanins. Once the alcoholic fermentation was complete, the wine was macerated for 5–15 days (decided by daily tasting) in order to refine and enhance its balance on the palate. Once the wine had achieved the balance the winemaker was looking for, the wine was racked off and allowed to settle prior to being racked into barrels. The wine was aged for 22 months, during which the malolactic fermentation occurred spontaneously. The wine was aged for the first 16 months in 225-litre French oak barrels (50% new and 35% second-use or older), apart from 15%, which was aged in foudres. The levels of toast and types of wood were adapted to each variety and terroir. Then the final blend of the different components was defined through tasting. All of the wine spent 6 more months resting in 2,000-litre foudres.
Nose:
Palate:
Good acidity with a concentrated palate that achieves a good balance between the alcohol level, body and tannins. Smooth texture and a long finish.
Serving t°:
18°C.
AWARDS
OUR WINE
Viña San Pedro embarked on an expedition to explore new terroirs, leading us to the foothills of the Andes Mountains, where we found rich, diverse soils and exceptional climate conditions ideal for true icon wines to flourish.
Here, enamored by what today is the Cachapoal Andes Valley, we looked up at its extraordinarily clear skies and saw Altair, the brightest star in sight. What if we reached for the stars and planted our vines farther up in the foothills? Deep in the slopes of the mountains, where the sun lingers a little longer, touching and influencing each parcel individually and the cooling Andes winds infuse the vines with exceptional quality.
This is how Altair inspired us to create something memorable, a blend of great fruit concentration and spectacular tannins that truly represent the Cachapoal Andes identity.
Our star is not up there, it´s down here at the base of the Andes. Deeply rooted in this ancient soil formed from millions of years of volcanic eruptions and violent earthquakes.
WINEMAKER
GABRIEL MUSTAKIS
«Winemaking is not just a job; it’s a lifestyle. It’s about taking care of the grapes from the vine to the bottle, seeking to reveal their true essence. As a winemaker, I’m the guardian of this process, and I have to combine in my everyday work the worlds of art and science. I have to pay attention to every little detail, observe the wine’s evolution, interpret the context, and make decisions based on my experience and the studies we have developed to ensure that the fine wines of Viña San Pedro reflect the true spirit of their origin: Cachapoal Andes.»
Gabriel Mustakis joined VSPT’s winemaking team in January 2018. He is in charge of the Cachapoal Andes winery, where he and his team make San Pedro’s five icon wines: Altair, Cabo de Hornos, Sideral, Kankana del Elqui and Tierras Moradas. His mission is to spearhead research into topics relating to agriculture and production and implement excellence throughout the entire process in order to craft the finest Chilean wines.