After being hand-picked in 12kg boxes, the Cabernet Sauvignon grapes are destemmed, crushed, and macerated in tiny amounts in stainless steel tanks. Cold maceration takes 10 to 12 days and is determined by the taste of each individual batch.
High temperatures are used during fermentation of this Chilean red wine to extract large fruit and round, delicate tannins. The musts were subsequently macerated for another two to five days, always according to the flavor of each individual lot. Between 11 and 13 months, about a quarter of the wine is matured in new French barrels, and aged in bottle for at least another eight months.
The La Mision Cabernet Sauvignon Reserva has a deep crimson hue and intense aromas of red fruits, plum, dry leaf, and toffee. It has a wonderful smoothness on the nose, with slight floral notes. It has a smooth, well-balanced mouthfeel with soft, silky tannins, slight oak flavors, and plenty of blackberry fruit.
This red wine from Chile has an ABV of 14%, and pairs well with hearty foods, like beef, lamb, veal, and venison. It also works well with chicken or duck.
Store your unopened bottle in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 7 to 15°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.