Brand name:

AltaCima 6.330

Blend Composition:

72,6%  Cabernet Sauvignon; 11,2% Carmenere; 9,1% Syrah; 7,1% Petit Verdot


Lontue Valley

Harvest period or Harvest date:

Between the end of April and beginning of May

Laboratory  analysis :




Residual Sugar:


Total Acidity :

5,29  gr/lt. (tartaric acid)



Winemaking process:



In stainless steel Tanks. Two days of Cold pre-fermentation maceration at 5º and 6ºC; nine days of alcoholic fermentation with temperatures during fermentation between 28º and 30ºC, which decrease towards the end of the process.  16 days of post-fermentation maceration at 22ºC. Total skin/wine contact time: 27 days.

Ageing process: 


40% of the wine is aged in new French oak barrels for about 11 months, 30% is aged in two to three year-old French oak barrels and the rest is aged in stainless steel tanks.

Filtration Procedure: :

It is an unfiltered wine and has natural tartaric stability. It may present a fine decantation.

Tasting notes:

Our 6.330 blend 2008 harvest has an intense and deep red colour. Complex to the nose, this wine combines fruity aromas such as cranberry, cassis and plum with sweet spices such as vanilla and finishing with some toasted notes. When in the mouth, it is full-bodied with an intensely fruity flavour and a long persistent ending.

Date of bottling:

 2010 (Batch production)

Ideal consumption period:

 2010 - 2018

Ideal temperature for consumption:


Food pairing:

Our Altacima 6.330  blend Premium Reserve is an excellent choice for intensely spiced cuisine. Ideal with all kinds of red meats, pâté, lamb and game. When pairing it with cheeses, select dry and/or strong-flavoured versions