Viña Santa Carolina
Santa Carolinan tarina ulottuu aina vuoteen 1875 asti, jolloin Luis Pereyra perusti viinitalon. Luis Pereyra nimesi viinituottajan vaimonsa Carolina Iñiguezin mukaan. Nykyisin Santa Carolina on johtava viinibrändi Carolina Wine Brandsin tuotesalkussa. Santa Carolinan viineissä yhdistyy yli 130-vuotinen viininvalmistusperinne, laatu sekä innovatiivisuus. Tuottaja kuuluu Chilen 10 merkittävimmän viinitalon joukkoon (lähde: Wines of Chile). Vientiä on yli 80 maahan. Suuresta koostaan huolimatta Santa Carolina on edelleen perheomisteinen. Spirited business visionary, Mr. Luis Pereyra Cotapos, decided to get involved in the ambitious project of winemaking in the distant lands of South America. The name Santa Carolina was born from the great love its founder had for his wife, Mrs. Carolina Iñiguez Vicuña. In order to solidify his business, he invited to Chile a group of three French professionals, lead by the prestigious enologist Germain Bachelet, who were in charge of the selection of the noblest grapevines of the Bordeaux region in France. Together with their families, they established themselves in Chile and began the plantation and production at the new winery. In this way, grapevines of Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Chardonnay were planted in the finest lands of the Central Valley of Chile. At the same time, French architect Emile Doyeré was contracted to design and construct the principal warehouse of the winery; a warehouse that would have to provide optimal conditions to store oak barrels in order to ensure the high standard of care evident in the entire production process of our wines. The results were so incredible that the warehouse remains intact and functional today; and it was declared a National Monument in 1973 for its architectural beauty and excellent state of conservation. This warehouse is the only remaining industrial building in Chile that was constructed using the technique of binding bricks with a lime-based mortar (lime & egg whites), a technique that is still used today. Searching for the perfect balance between tradition and modernity, Viña Santa Carolina has developed a constant plan of investing in the latest technologies to optimize the winemaking process. Therefore, if we add together over 125 years of experience, the dedicated work of our group of enologists, and the privileged land and climate where our vineyards are located, we obtain the essence of the successful path of Viña Santa Carolina. A constant quality improvement, the development and employment of new production techniques in both the vineyard and the winery, though never forgetting our sensory capabilities for major decision making, coupled with the expression of a local character in the wine, are the major aspects when it comes to defining my winemaking philosophy. Quality is a moving topic and there are no limits defined to it. As wines get better, new and higher standards are continuously set. Taste and general appearance are the two components of a good quality wine. A good tasting wine has balance, intensity, length and complexity. The most important aspect to achieve these four basic components is vineyard management. Once grapes have been picked, it is only possible to maintain but not improve what nature has given. On the other hand the appearance of wine is also crucial. Clarity and stability of the product, plus packaging, are fundamental aspects of quality. Constantly improving production techniques implies the use of the latest technology available. It guarantees efficient, safe and environmentally friendly methods of production helping to avoid mistakes and mishandling of the wine. Although technology and scientific knowledge are fundamental these days in any winemaking operation, it is the palate that still determines most major aspects of the whole process. Numbers and processes can be perfect but one needs to trust the palate more than anything else. The best way of separating parcels within a vineyard is by tasting berries. The evolution of flavours will determine picking dates and even the technique of cap (skin) management on reds. Certain flavours on white berries like Sauvignon Blanc, will on the other hand help decide on fermentation temperature. Once the wines have completed fermentation, it also tasting that will set parameters of future handling. The type of barrels used for Cabernet Sauvignon ageing or the frequency of lees stirring on Chardonnay will be different, depending on the flavours of the wine. Blending has probably one of the biggest impacts on the final style of the wine and it is one of the biggest challenges to the winemaker’s senses. It is like a painter having several colours, a canvas and a brush available, before starting a piece of art. His or her senses will determine the outcome of that particular painting. All wines are linked to a site of production. Making wines that honestly respect that origin is a basic goal that needs to be achieved. Origin can be either broad or very specific. What’s important is that it will always be a reflection of climate, soil and the people involved in the complete production process, all the way from berries to finished bottles.
Lähde: www.santacarolina.cl, www.hartwatrade.fi
Katso tästä tuottajaan (tai jossain tapauksissa alueeseen) liittyvät muut tuotteet:
Viña Santa Carolina