Concha y Toro

Concha y Toro 14/05/2012

Characteristics of Carmenere cultivation, part 1

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Carmenere is a grape wine variety of great oenological potential; however, it requires delicate handling as plants are more sensitive to soil quality and generally its yields are lower than those of other varieties.  Although it is related to Cabernet Sauvignon,  Carmenere has more velvety and sweeter tannins, its fruit is riper and acidity is lower.

In addition, this variety ripens more slowly than any other wine variety and should be harvested late in the season.  If harvested too early, green and vegetables note can be detected in the wine. If harvested at the correct time, it produces an intense wine and full of fruit.

In autumn, Carmenere leaves have an anthocyanin [1] pigmentation, giving them their distinctive crimson color.

Carmenere wine has a deep red purple color and intense aromas of ripe red fruit.  Its flavor is reminiscent of cherries and wood and tannins are gentle and ripe. It is medium-bodied with a velvety texture.

 [1] Anthocyanins are water-soluble pigments found in plant cell vacuoles giving leaves, flowers and fruits their red, purple or blue color.