Full, soft taste with fruit and subtle oak
	Italian oenologist Flessati gives freshness to the wine
	Good match with meat from the grill
	Ready to drink and matures up to 3 years further

Falernia Carmenere

Red wine from Chile with the scent of caramel toffee and ripe red fruit. The taste is juicy and aromatic. Excellent wine to serve as is, but also to combine well with cold dishes or dishes from the grill.

Red wine from Chile

A great carmenere! A wine that explains why this grape is now loved by so many wine lovers. Ripe spicy and full-bodied in taste. The grapes come from high and cool vineyards where they are given time to reach full maturity during a long growing season.

This allows the grape to retain freshness and intense ripe fruit aromas. And you can taste that in the wine. After fermentation follows a maturation of four months largely in tanks and about 30% in small casks of American and French oak. The mix of both parts gives fruitiness with a refined wood dosage. Highly recommended.

Falernia the success of two Italians in Chile

Aldo Olivier, born in Trentino, Italy, started Viña Falernia in 1997 with his cousin and fellow countryman Giorgio Flessati. A special initiative because they manage the most northern vineyards in Chile. These are located in the Elqui Valley near the city of La Serena, more than 500 kilometers north of Santiago.

An after later turned out to be a very suitable region for producing aromatic and fresh wines. During the day it is warm but at night it cools down strongly due to the ocean breeze from the west or cool mountain air from the Andes from the east. This gives the grapes an intense aroma and taste and they retain refreshing acidity.

The experienced Flessati saw fantastic opportunities for the already existing vines - the grapes were used exclusively for pisco distilled grape wine - and became the first wine producer in this 'forgotten' region.

In the meantime, the wines of Falernia have become better known and there is recognition for the excellent quality. Flessati even introduced the 'appassimento method' known in Northern Italy. Here, part of the harvest is dried so that the flavor concentration increases sharply. The addition of this part to fermenting red wine gives a significantly fuller and softer taste.

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