APPEARANCE
Pale straw color.

NOSE
Slightly floral on the nose, with notes of quince and peaches. Flinty and mineral notes complement the bouquet.

PALATE
Complex on the palate, it seeks a balance between acidity and sweetness. Residual sugar is necessary to balance the acidic sensation, imparting an ideal balance to the wine.

AGEING
The final wine was left on the fine lees for 2 months.

PAIRING
Fatty meats like fish or beef, accompanied by naturally sweet vegetables such as red onion, red bell peppers, carrots, or squash.
Truffle sauces also pair well with this wine.
Sushi is an excellent match for this wine.

RATINGS

3.9

APPEARANCE
Pale, with an “onion cloth” hue and elegant pink reflections.

NOSE
On the nose there are citrusy, tangerine and orange peel notes, which combine with more floral notes…rose and peach blossom and hints of strawberry and watermelon.

PALATE
In the mouth, the work with lees and the contribution of the concrete eggs is most appreciated. This adds volume, creaminess, without losing freshness, acidity and elegance. The acid sensation is pulsating, lively, without feeling harsh.

AGEING
Fermented with its native yeast in concrete eggs, then racked back to tanks, where it remained on its lees until bottling.

PAIRING
Quite versatile, it can pair aperitifs as well as smoked fish, fresh goat cheese salad, vegetable tempura, sushi and cold pastas.

RATINGS

91pts

3.9

APPEARANCE
Intense violet color with slight blue hues.

NOSE
The aromatic notes are well integrated and form an intense and elegant bouquet.

PALATE
This version of La Trampa is marked by an increasing role of Malbec in the blend and gives a perfumed wine with silky tannins, while the Pinot Noir balances the intensity of the Syrah and Malbec with its lightness.

AGEING
Ageing for 18 months in a mix of first-use, second-use and third-use French oak barrels. 25% of the blend was stored for 18 months in truncated cone-shaped concrete tanks.

PAIRING
Idealy serve d with lamb chops, spicy pork meat or black pudding. Very good with nutty and sharp cheeses like goat’s cheese, but also brie or even smoked blue cheese.

RATINGS

4.3

APPEARANCE
Deep ruby red.

NOSE
Aromas of red bell pepper and roasted red bell pepper are the characteristic of this vintage. The slightly menthol notes combine with floral notes such as violets, denoting an elegant primary expression.

PALATE
The entry on the palate is soft, round, giving an almost warm sensation. An elegant and integrated acid sensation appears, which gives the wine nerve and a clean finish.

AGEING
Aged for 10 months in a mix of American and French oak barrels, both new and used.

PAIRING
A favorite to pair with traditional Chilean cuisine, which includes onions and peppers. It goes very well too with soy-based dishes, including pork, duck or greens.

RATINGS

4.1

APPEARANCE
Light straw yellow with golden reflections.

NOSE
Aroma of red apples, green plums and a touch of brioche and toasted coconut.

PALATE
Full and dry, with a rounded mouthfeel and good length.

AGEING
The wine undergo malolactic fermentation and is then stored in French oak barrels, both new and used, for 10 months.

PAIRING
Pasta and seafood such as Ravioli stuffed with crab and ricotta with basil pesto. And cheeses such as camembert, goat cheese and fontina.

RATINGS

3.9

APPEARANCE
Intense ruby red in color.

NOSE
It offers aromas of cassis, raspberry, black cherry, graphite with a hint of mint herb typical of the grape’s origin. After aeration, spice, cedar and coffee bean notes emerge.

PALATE
On the palate, flavors evolve, all framed by the tannins. A ripe, elegant tannin gives the wine a sense of direction on the palate. As the wine spreads, it reveals its harmonious structure, giving the impression of a mousse.

AGEING
The wine was racked and placed in a blend of new (30%) and second/third use French oak barrels where it was aged for 18 months.

PAIRING
Excellent with grilled and roasted red meat, rich, savory dishes and aged cheeses.

RATINGS

4.3

APPEARANCE
Dark and concentrated ruby color.

NOSE
A complex nose where primary aromas of strawberry and raspberry blend with darker fruits like blackberry and plum, accented by tertiary spices of cinnamon, toasted nuts, and a hint of bourbon.

PALATE
The wine is medium-bodied with an elegant structure and soft tannins that provide a grip to enhance drinkability. Vibrant acidity and a distinctive saline aftertaste typical of its cool-climate, granitic soil origin.

AGEING
Aged for 10 months in a mix of new and used American and French oak barrels.

PAIRING
Recommended with slightly spicy dishes such as crispy duck, pulled pork, or seared salmon. It pairs exceptionally well with mushroom risotto, cooked beetroot dishes, or preparations containing figs.

RATINGS

3.9

APPEARANCE
Pale straw color with green reflections.

NOSE
The aromatic sensation is defined, pristine, pure and intense, based on grapefruit notes combined with passion fruit and boxtree.

PALATE
The taste is dominated by tropical and citrusy notes, with a vertical and dynamic acidic sensation that emulates a sense of direction on the palate.

AGEING
All components undergo 2 months of élevage on inactivated yeasts before blending.

PAIRING
Ideally served with shellfish like oysters or with grilled fish. Herbs like chives, cilantro or parsley. Green olives, chutney and all types of goat’s cheese. Try it with aromatic and spicy Asian cuisine as well.

RATINGS

4.1

APPEARANCE
Deep ruby in colour with a purple hue.

NOSE
Intense notes of blackberry, blueberry, and black pepper, accompanied by floral hints of violet and savory touches of black olive and smoked bacon.

PALATE
Full-bodied and structured with refreshing acidity. Tertiary flavors of tar, toffee, and cedar emerge from the oak aging, leading to a long, clean finish.

AGEING
The wine is aged for 12 months in French oak barrels.

PAIRING
Ideal with lamb ribs, roasted lamb shank, or wild boar, especially when seasoned with rosemary and pepper. It pairs well with charcuterie (like prosciutto), pasta with red sauces, and dishes with mushrooms or nuts.

RATINGS

4

APPEARANCE
Deep purple-red in color.

NOSE
The nose is characterized by aroma of cassis and mint, with some dried fig and raspberry notes, and from the oak barrel it expresses notes of vanilla and spices.

PALATE
The tannins are ripe and well integrated, resulting in a dense and concentrated wine of good length. Intense,mature and complex yet elegant.

AGEING
Aged in French oak barrels (20% of first use and 80% to fourth use) for 12 months.

PAIRING
It pairs exceptionally well with fatty meats like grilled sirloin, T-bone steak, or leg of lamb. Other good pairings include buffalo cheeses with prosciutto and honey.

RATINGS

4.1