Vina Echeverria employ classic winemaking techniques, a firm nod to their French heritage. Roberto Echeverría Jr has been the Chief Winemaker at Viña Echeverría since 2001. Roberto’s signature style produces wines with a combination of Old World elegance and New World energy. More European viticultural techniques include timely harvesting to avoid over-ripeness and therefore good balance and control of alcohol levels. Focus is on French varietals, barrels and yeasts, as well as longer fermentation and aging in barrels and diversified blending.
The grapes for this wine have been cold macerated for 12 hours, fermented in stainless steel tanks, and have undergone 100% malolactic fermentation. Cabernet Sauvignon’s natural partner is always meat, so we recommend this wine for a barbecue or with a juicy steak. Goes well with charcuterie, roasted vegetables or anything in a rich tomato sauce, even white fish with chorizo and tomato sauce.