Montes Limited Selection Aconcagua Costa Pinot Noir
£13.60
Skip to product information
In stock
Montes Limited Selection, Aconcagua Costa Pinot Noir from Casablanca Valley, Chile is a delicate, dry red wine crafted from hand-harvested Pinot Noir grapes. After a cold soak to extract colour and aroma, the wine underwent fermentation in stainless steel, with a portion aged in French oak for 10 months, adding complexity. It offers a vibrant palate of fresh strawberry and sour cherry, complemented by floral and wild herb aromas, with elegant notes of vanilla and toasted hazelnut from the oak. Its rounded tannins lead to a balanced, lingering finish. This versatile wine pairs beautifully with poultry, mushrooms, or mild and soft cheeses.
Montes Limited Selection Aconcagua Costa Pinot Noir
A delicate Red wine with vibrant strawberry, sour cherry, and elegant vanilla notes, perfect with poultry
£13.60
Taxes included.
Shipping calculated at checkout.
Volume: 75.0cl
Alcohol: 14.0% ABV
Vintage: 2023
Tasting notes
This delicate red wine offers a vibrant and alluring perfume, showcasing sweet notes of fresh strawberry and sour cherry on the nose. The palate is equally expressive, with red fruit flavours complemented by floral and wild herb undertones, all elegantly framed by subtle vanilla and toasted hazelnut from oak aging.
Food pairings
How to serve?
Serve lightly chilled at 12-14°C to best appreciate its delicate fruit and alluring perfume.
Winemaking
The grapes were harvested by hand into 12kg crates in the early hours of the morning. Upon arrival at the winery, bunches were carefully selected, destemmed and placed into open-top stainless steel tanks, where they were cold soaked at 7°C for five days to extract aroma and colour. This is especially important for thin-skinned Pinot Noir. After that, the grapes were fermented in temperature-controlled stainless steel tanks and then kept on their skins to give structure and colour for another 15-20 days. After malolactic conversion, some of the final blend was aged in French oak barrels for 10 months, while the rest remained in stainless steel tanks before bottling.