Vineyards Cabernet Sauvignon: Central Valley, Chile. Benchland soils, hillside and riverbench vineyard.
Sauvignon Blanc: Casablanca Valley, Chile. Benchland and riverbench associated soils.
Winemaking Cabernet Sauvignon: After fermentation in stainless steel tanks, 60% of the wine is aged in medium toast, American oak for 8 months, 40% is aged in stainless steel for 8 months.
Tasting Notes Cabernet Sauvignon: Casillero del Diablo Reserva Cabernet Sauvignon is a dark, ruby red with aromas of cherries, black currant and dark plums. This Cabernet Sauvignon is very concentrated, rich in flavor, perfectly balanced, and boasts a satisfying and lingering finish.
Sauvignon Blanc: Hand and mechanically harvested in March. After fermentation, the wine is aged 4 to 6 months in stainless steel.
Tasting Notes: Casillero del Diablo Reserva Sauvignon Blanc is the color of straw with green hues. The aromas are fresh and attractive with hints of citrus, peaches and gooseberry. On the palate, the wine is elegant, round, and mouth-filling. The wine is also balanced with attractive, crisp acidity.
Food Pairing Cabernet Sauvignon: This classic, well structured, perfectly balanced Cabernet Sauvignon goes well with the heartiest cuisine, including roasts, stews, game, piquant pasta dishes and robust cheeses.
Sauvignon Blanc: Casillero del Diablo Reserva Sauvignon Blanc is the perfect accompaniment to seafood, fresh fish, clams and oysters on the half-shell.