The winery now has more than 3,000 hectares planted to vine in the country’s most highly esteemed valleys, such as Limarí(134 hectares), Casablanca (312 hectáreas), Leyda (80 hectares), Maipo (1.282 hectáreas), Rapel (1.273 hectares), and Curicó (186 hectares).
This tremendous geographic diversity allows our growers and winemakers to create a wide range of very high quality wines from specific terroirs.
Over the past decade Santa Rita’s viticulturists have adopted a number of practices to enhance site and varietal character including: sustainable agriculture, better clone material, improved trellising and irrigation techniques, balanced vine viticulture, restricted yields, leaf and canopy management, later harvesting, individual block farming, and small-lot vinification.
Viña Santa Rita’s vast experience, in conjunction with the latest technology, is reflected in the making of high quality wines that have earned major awards and distinctions in Chile and abroad over the course of its 120 years of history.
My first food pairing was with an All’Amatriciana spaghetti dinner and then with Ratatouille. The fruit and spicy overtones went deliciously with both meals, holding true to the wine makers comment…”Its silky, deep tannins make it very easy to drink, and very versatile to pair with a broad diversity of foods.”
120 CCC: is an intense ruby-red colored wine, with violet hues supplied by Carménère. Intense aromas of red and black fruit elegantly intertwined with wood provided by Cabernet. On the palate it is a medium-bodied wine, soft tannins, and a long finish.
My 2011 Christmas dinner menu is set; I will be serving Garlic Pepper Rib Roast, for which I plan to pair the 120 CCC accompanied by Wine Butter infused Turkey, for which I will pair the Savingnon Blanc.
Visit santarita.com to learn more about the 120 wines and their other fine wine collections.
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