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Kalfu - Kuda Pinot Noir 2018

Red Wine from Aconcagua · Chile
£12.95 £11.00
Case Rate: £11.00
Ex Tax: £9.17
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
{{ quantity }}
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750

Wine tasting notes

Deep violet red with ruby at the rim.Of great elegance, it emphasizes the typicality of this strain with aromas of black cherry and understory. Complex, with soft notes of vanilla and spices from ageing in barrel. Medium bodied and delicate, it has a balanced acidity, showing smooth, with round tannins that provide elegance. Fresh and fruity finish with notes of soft vanilla and nuts.

Winery information

Kalfu

Made by Ventisquero Wine Estates, Kalfu means ‘blue’ in Mapudungun, the language of the aboriginal Mapuche people of southern Chile, representing the influence of the nearby Pacific Ocean and the extensive skies of the region. Kalfu wines are made from 100% estate owned vineyards in the coastal regions of Leyda Valley (pictured above), Casablanca Valley, Colchagua Valley and the Atacama Desert, the world’s driest desert.

Situated so close to the Pacific, each vineyard site benefits from cooling coastal breezes and a subsequently longer ripening period.

Sustainability is a core value at Kalfu. Last year in their Leyda vineyard they launched a photovoltaic project which will generate 164,900 kwh of clean energy, meaning that 80 tons of CO2 per year will no longer be emitted.

www.kalfuwines.com/en/

Food matching

It is recommended to drink at a temperature between 14-15ºC. This wine accompanies fatty fish such as tuna, grouper or albacore. Also, white meats and pastas.

Vinification notes

Initially a pre-fermentative cold maceration was carried out for 7 to 8 days. Subsequently, alcoholic fermentation was performed at controlled temperature (between 24 to 26ºC) for a period between 7 to 10 days, making “pisoneos” to gently extract the most amount of color and aroma. 100% of this wine was allowed to stand for 12 months in French oak barrels. 10% in new barrels, 20% in second use barrels and the remaining 70% in third and fourth use barrels.