MONTGRAS
ANTU
ANTU, which means “Sun” in the Mapuche language, focuses on Chile’s great viticultural diversity.
Carefully selected from specific vineyard blocks within the best terroirs in Chile for each variety, this range seeks to express the great diversity that exists in Chile with superior quality obtained by limited yields and manual selection.
MONTGRAS ANTU
CARMENERE
The ungrafted vines from Block Nº45 were planted in 1998 and 1999 in the renowned terroir of Peumo. The grapes were hand-selected in the vineyard and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract aromas and more intense colour. Then underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C. Finally, the wine underwent a postfermentative in order to enhance the volume on the palate. The wine was barrelaged for 11 months; just 30% of the barrels were new so as to prioritize the fruity aromas and flavours ahead of the oak.
MONTGRAS ANTU
SYRAH
The grapes come from vineyards planted in 2000 from Block Nº 87 in Ninquén, our renowned mountain vineyard in the Colchagua Valley. The grapes were manually selected in the vineyards and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract more concentrated aromas and greater colour. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Once the alcoholic fermentation was complete, the wine was racked off its skins ready to undergo malolactic fermentation in French oak barrels during 13 months of ageing.
MONTGRAS ANTU
CHARDONNAY
The Espinal vineyard is located in the coastal area of the Limarí Valley, approximately 20 km southwest of Ovalle. It represents an ancient alluvial terrace interrupted by river originated ravines. Bright and intense yellow in colour with golden hues. The nose has marked fresh citrus fruit aromas. The mouth has good volume and texture with fresh acidity that lifts the fruit and is perfectly balanced with the soft hints of toast that have come from the time spent in barrel. Slightly saline at the finish.
MONTGRAS ANTU
GRENACHE- SYRAH - CARIGNAN
From vineyards planted in 2000 from Blocks Nº 80, 97 & 99 in the renowned terroir of Ninquén, Chile’s first mountain vineyard. Each variety was harvested separately, starting with the Syrah, then the Grenache and finally the Carignan due to its naturally high acidity. Then the grapes were transported to the winery to be destemmed and undergo a cold pre-fermentative maceration for 3 days. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Next the wine underwent a post-fermentative maceration in order to enhance the volume on the palate.100% of the wine was aged in third-use French oak barrels for 12 months.
MONTGRAS ANTU
CABERNET SAUVIGNON - CARMENERE
The grapes come from vineyards planted in 1998 and 2000 in Ninquén, our renowned mountain vineyard in the Colchagua Valley. The grapes were selected in the vineyards and each variety was separately harvested when it had reached the optimal level of ripeness. Next they underwent a cold pre-fermentative maceration for 3 days to extract more concentrated aromas and greater colour. They underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Next the wine underwent a post-fermentative maceration in order to enhance the complexity and volume on the palate. Once the malolactic fermentation was complete, 100% of the wine was barrelaged for 14 months; just 20% of the barrels were new.
Accolades
MONTGRAS ANTU
CABERNET SAUVIGNON
This wine is made with grapes from ungrafted clone 337 and 341 vines planted in 2005 from Block Nº 69 in the renowned terroir of Alto Maipo. The grapes were hand-selected in the vineyard and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract more concentrated aromas and greater colour. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Next the wine underwent a short post-fermentative maceration, in order to enhance the volume on the palate. Once the malolactic fermentation was complete, 100% of the wine was racked into French oak barrels for 12 months.
MONTGRAS ANTU
PINOT NOIR
The grapes come from our most coastal vineyard in the Leyda appellation, just 12 km (7 miles) from the Pacific Ocean. The selected block is the N°12 which we
call “Marino”, which translates to “Marine”. The reason why it bears this name is due to the marked influence of the Pacific Ocean due to the closeness that has
from the blocks. The process began with a double selection of clusters and grapes. The fermentation got underway with 30% whole clusters and native yeasts in small concrete and stainless steel vats. Then it was vertically pressed and racked into used barrels and foudres where it underwent spontaneous malolactic fermentation. 100% of the final blend was aged in medium toast barrels and used French 2.000 litre foudres for 12 months.
