Particular characteristics of the terroir.

Traditionally in the Chilean countryside, the ringing of the bell was synonymous with gathering to receive important news. The bell located in our winery represents our customs.
After several years of study, during which we carried out harvests and individualized vinification in different areas of certain lots, we identified specific sectors that offer particular characteristics, which we call polygons. For La Campana, we specifically select the polygons that offer a fresher and more vibrant profile, with a good presence of fruit and where the minerality typical of these types of soil is further highlighted.
Winemaking Highlights
Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at low temperatures.
Total fermentation time: 25 days
Fermentation temperature: 24-26 ºC I 75.2-78.8ºF
Malolactic fermentation: Yes
Ageing Process: 40% in French oak barrels for 12 months, 20% in oak Foudre for 12 months, 20% in concrete tanks for 12 months, 20% in stainless steel tanks for 12 months.
Yield: 8 a 10 ton/há
Laboratory Analysis
Alcohol: 14,8%vol.
Total Acidity: 3,68 g/l (H2S04)
Residual Sugar: 3,29 g/l
Ph: 3,49
Tasting Notes
Colour: Deep ruby red color with violet hues.
Nose: Intense ripe fruits such as cassis, plums, raspberries and hints of spices. Blond tobacco, cedar and dark chocolate.
Mouth: Balanced wine with soft and juicy tannins, linear structure with depth that leads to a pleasant long and fresh finish.
Serving And Food Pairing
It accompanies very well roasted red meats such as veal and lamb. Also with long-cooked game meat stews such as rabbit and wild boar. Ripe and intense cheeses such as Emmental or Gorgonzola. Chocolate dessert. Serve between 17-18 °C I 63-64 ºF
Cellar Keeping
Up to 10 years in a fresh, ventilated and dry place. T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.