Product description
Almaviva is a wine born of an extraordinary marriage of two worlds: French precision and Chilean terroir.In 1997.Baroness Philippine de Rothschild (Baron Philippe de Rothschild SA) and Concha y Toro have formed a partnership to produce wine in Puente Alto, at the foot of the Andes, following the “à la château” method—from a single vineyard, in a single winery, under a single technical director.The name itself is a nod to classic French literature—Count Almaviva is the protagonist of Beaumarchais’s *The Marriage of Figaro*— and the label combines the author’s signature with a Mapuche cosmological symbol, drawn from the ritual kultrún drum, to emphasize the dialogue between the cultures of the Old and New Worlds.In Puente Alto, cool nighttime breezes from the Andes and poor, stony alluvial soils with excellent drainage give Cabernet Sauvignon and its Bordeaux counterparts structure, elegance, and freshness—it is here that Almaviva, from its very first vintage (1996), has become an icon of Chilean winemaking.
The 2022 vintage was produced during a warmer year, yet it retains Puente Alto’s hallmark: a balance between ripeness and acidity.This is a classic Bordeaux blend dominated by Cabernet Sauvignon and Carmenère, complemented by Cabernet Franc and Petit Verdot.The wine aged for about 20 months in French oak barrels, of which about.70% was new oak, which gave it a silky texture and depth without overshadowing the cool minerality of the terroir.
Appearance: a deep, opaque ruby-purple color with dense legs.
Aroma: black currants and blackberries, graphite and cedar, lavender, olive tapenade, tobacco leaf; a herbal and slightly peppery background with a subtle hint of oak.
Taste: medium-bodied to full-bodied, beautifully structured; juicy black fruit, fine-grained, delicately textured tannins, lively Andean freshness, a long, elegant finish with notes of pencil lead and salty olives.
Food pairings: grilled beef tenderloin or entrecôte, rosemary-roasted leg of lamb, braised beef with olives, roasted eggplant and portobello mushrooms with herbs; in Polish cuisine—roasted duck with black currant sauce