Apalta is unique because it has an exceptional semi-arid meso-climate, different from the rest of Colchagua Valley. Coastal Mountains, which partially block the cold influence of the Pacific Ocean, keep the growing season days long and dry, while allowing for the nights to cool down just enough to make temperature a key quality factor for color and tannins in our wines. Slow maturation allows the grapes to reach their ideal maturity with high concentration and character, preserving the fruit and high levels of natural acidity, ensuring long ageing potential. Truly hand-crafted, Clos Apalta is hand-harvested at night, enhancing the fruit used to make wine, while also reducing energy use at the winery, since there is no need for additional cooling in the cellar.
Strict quality control continues at the winery with 100% hand de-stemming to ensure that only the freshest, cleanest and purest grapes are used to produce our wines. We gravity fill our French oak vats and then let nature do its work, allowing native yeasts to slowly ferment the must into wine. Gentle extraction methods, like manual punch downs, allow us to extract enough compounds from skins and seeds to get the desired structure and concentration during the 4-5 week maceration. We rack the young wine straight into 100% new French oak barrels, again by gravity. Malolactic fermentation happens in barrels, where the wine stays for 24 months, ageing patiently. The wine is finally bottled by gravity without any clarification or filtration in order to create natural wines that are true expressions of their origin.