Montes Alpha Cabernet Sauvignon (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
In 1987, Aurelio Montes and Douglas Murray, both highly experienced wine professionals, wanted to realize their dream of producing Chilean wines a quantum-leap higher in quality than the standards of the time and were the first winery to officially make a premium wine with their 1987 Montes Alpha Cabernet Sauvignon. In 1988, they joined up with the other two founders, Alfredo Vidaurre and Pedro Grand, who brought their own complementary skills and expertise to the venture. Montes is a pioneer in the Chilean wine industry and today produces a range of wines in various category levels, from entry level easy drinking wines to premium and ultra premium wines.
90% Cabernet Sauvignon with 10% Merlot. The complex nose offers outstanding aromas of ripe black fruits such as figs and blackberries complemented by notes of crème de cassis, while spices such as cayenne pepper appear over a back of dark chocolate, which masterfully envelopes subtle aromas of leather and tobacco. Promising abundant soft rounded tannins. The structure and balance of this full bodied wine makes it very pleasant and enjoyable. A very sophisticated wine with a delightfully long finish.
Colchagua is one of the Chilean wine valleys with the most international prestige, in which Viña Montes was a pioneer in establishing its production. This valley is located in the central zone of Chile, less than two hours driving from its capital, Santiago. The beautiful vineyards are located in one of the best terroirs in the area, Apalta. Its unique characteristics and location, allow a mild exposure to the sun of the vines, which contributes to a slow, although more complete maturation of the grapes.
A manual selection of bunches was carried out before destemming. The grapes of Montes Alpha quality macerated in fermentation tanks for 5 days, after which selected yeasts were added to begin a perfectly controlled fermentation. It lasted 7–10 days, until the sugars were completely transformed into alcohol. Next the wine was racked into stainless steel and concrete tanks, maintaining the optimal temperature for malolactic fermentation. Once this second fermentation ended, the wine was racked into French oak barrels and aged for 12 months. Part of the wine remained in concrete tanks before being blended for the final wine and bottled.