INTRIGA
BY MONTGRAS

Specialist in producing high-end Cabernet Sauvignon in Alto Maipo at the foot of the Andes Mountains. Vineyard planted for the first time in 1864 on ancient and deep soils, very similar to the geological conditions of the north bank of Bordeaux.

The wines are made with minimal intervention, selecting the best grapes by hand and moving them by  gravity. Endorsed worldwide by the renowned oenological consultant: Alberto Antonini, who has been involved in the project since 2005.

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INTRIGA MAXIMA

CABERNET SAUVIGNON

Unique Chilean icon wine from MontGras, made with grapes over 60 years old in a Spanish parronal vineyard system. Harvested and selected by hand in the vineyards with a double selection in the cellar.. Transported by gravity, fermented in small concrete tanks with native yeasts and then aged for 24 months in French barrels. Bottled without clarification or filtration.

Accolades

Technical sheet

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INTRIGA

CABERNET SAUVIGNON

A powerful, concentrated, daring and enigmatic wine. Hand selected in the vineyard, gravitationally transported to small concrete tanks to macerate for two days and ferment with native yeasts being in contact with their skins for around 28 days. Gently pressed in small vertical presses to then complete a 24-month ageing in French barrels.

Accolades

Technical sheet

Slide INTRIGA MAXIMA
CABERNET SAUVIGNON
 ACCOLADES TECHNICAL SHEET PREVIOUS NEXT Unique Chilean icon wine from MontGras, made with grapes over 60 years old in a Spanish parronal vineyard system. Harvested and selected by hand in the vineyards with a double selection in the cellar.. Transported by gravity, fermented in small concrete tanks with native yeasts and then aged for 24 months in French barrels. Bottled without clarification or filtration.


 Slide INTRIGA CABERNET SAUVIGNON ACCOLADES TECHNICAL SHEET PREVIOUS NEXT A powerful, concentrated, daring and enigmatic wine. Hand selected in the vineyard, gravitationally transported to small concrete tanks to macerate for two days and ferment with native yeasts being in contact with their skins for around 28 days. Gently pressed in small vertical presses to then complete a 24-month ageing in French barrels.