About this winery
With over 60 years of professional experience, Santa Ema are pioneers in the Maipo Valley where they are always searching for the best expressions of terroir, from the mountains to the coast. The beginnings of Santa Ema date back to the beginning of the 20th century, when don Pedro Pavone Voglino, an Italian immigrant, sportsperson, and businessman, discovered a great terroir in Isla de Maipo, where the head offices still operate today. The founder and his son, Félix Pavone Arbea, an...
See the SANTA EMA detail page for more information on this brand
Notes about product
The 2015 vintage was characterized by low precipitation and occasional warm weather at the end of the winter, which encouraged early and even budbreak. Some rain fell in late spring, which balanced the growth and development of the grapes. The high temperatures in the summer and fall extended the harvest until the end of May. All of these conditions produced ripe and healthy grapes that were harvested earlier than normal with good fruit character and excellent tannin maturation.
The grapes were fermented in stainless steel tanks with selected yeasts over the course of 6 days at temperatures ranging from 79º to 84ºF (26º to 29ºC), followed by a two week post-fermentation maceration. Once the malolactic fermentation was complete, the different components of the blend were aged separately for 15 months in first use French oak barrels. The wine was rigorously controlled and tasted throughout its evolution in the barrel and only the best lots were selected for the final *Limited Production* blend. Once blended, the wine was returned to the barrels for another 5
months to achieve greater harmony as it aged. The finished wine was then fined and gently bottled.
Intense aromas of black fruits, blueberries, black currant, black pepper with a touch of mint and chocolate that lend elegance. Well rounded on the palate with excellent structure, ripe tannins, tremendous texture, and a persistent finish. Pair with lamb and game meats, such as venison and boar. Delicious with duck magret, spicy dishes and chutneys, and mild red meats
such as veal.