Chardonnay
Reserva
PORTAL DEL ALTO VINTAGE 2005

Grapes are handpicked and placed in individual trays to keep fruit integrity.  75% of the fruit is fermented in inox at low temps between 14°C and 16°C, slowing down the process to preserve the desired level of residual sugars. The rest is fermented in American and French oak barrels and is kept aging for 8 to 10 months. After blending the wine is finished, and cold stabilized before filtering and bottling.Yellow green color with straw reflections.   Intense fruity aroma evoking citric fruits, grapefruit, and ripe pineapple, along with toasty and vanilla notes supplied by the wood. In mouth is strengthens its fruity character, fresh and well balanced, with a lingering persistence.Serve between 10oC and 12oC and pair with pastas with white sauces, white meats, and seafood in general. 

Cabernet Sauvignon
Reserva
PORTAL DEL ALTO VINTAGE 2005

Grapes were handpicked and transported in small trays to the winery. 65% of the grapes were fermented on stainless steel between 28º - 29º C.   The remaining 35% was kept in American and French oak barrels for 8 months .Red ruby color. Intense and fruity aromas, with plum and raspberry notes lined up by a spicy touch from the oak.  A wine well balanced with soft tannins and good structure. Good to enjoy now, or to cellar for up to three years.Serve at: 17 to 18ºC.Ideal for red meats and spiced recipes.

Merlot
Reserva
PORTAL DEL ALTO VINTAGE 2005

Grapes were handpicked and transported in small trays to the winery to ensure fruit integrity.   65% of the juice was fermented in stainless steel between 25º - 27ºC for 7 days.  The remaining 35% was aged in French and American oak barrels for 8 months. Red ruby color with violet tones. Aromas of floral expression and strong scents of red fruits and light toasted notes from the oak.  This wine has a good body with soft and balanced tannins that will evolve soon, so it can be enjoyed now, or cellared for up to 3 years. Serve at: 16º to 17ºC Recommended for pastas with red sauces, White and red meats, or even fish or seafood with spiced, rich sauces.