Chilean Carmenère
(Very Good to Outstanding)
A light red wine from
Chile
Summary
A crushed fruit fermentation wine, made with heavily sorted fruit, often fermented by ambient yeast, at mid-range temperatures in neutral vessels to retain primary fruit. Post-fermentation maceration on the skins is common to extract tannin and additional color. Wine may be racked into barrels, a portion new, where malolactic conversion will occur, and the wine will mature for a year or more, before potential fining, filtering, and bottling.