Creto Cabernet Sauvignon (Varietal)
Sub-region: Curicó Valley
Varieties: Cabernet Sauvignon
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.
Appearance: Ruby red with bright red highlights.
Nose: Intense strawberry and raspberry on the nose with a hint of cacao.
In mouth: Pleasant and lively on the palate, medium bodied, with well-blended tannins in the finish.
Pairing recommendation: Grilled Steak
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Creto Carmenere (Varietal)
Sub-region: Curicó Valley
Varieties: Carménère
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before blending and bottling
Appearance: Deep red color with violet highlights
Nose: Intense nose of blackberry and dry leaves with a spicy touch.
In mouth: Smooth mouth entry; medium bodied, very well-balanced
Pairing recommendation: Risotto.
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Creto Chardonnay (Varietal)
Sub-region: Curicó Valley
Varieties: Chardonnay
Fermentation: Starts with active dry yeast (Bayanus); temperature 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the finish of fermentation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Appearance: Straw color with gold highlights
Nose: nose of pear, pineapple and acacia flowers.
In mouth: Mouth entry fresh; medium bodied, with outstanding notes of exotic fruit in the finish.
Pairing recommendation: Chicken, Turkey.
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Creto Merlot (Varietal)
Sub-region: Curicó Valley
Varieties: Merlot
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before blending and bottling.
Appearance: Ruby red with bright red highlights.
Nose: Intense strawberry and raspberry on the nose with a hint of cacao.
In mouth: Pleasant and lively on the palate, medium bodied, with well-blended tannins in the finish.
Pairing recommendation: Pastas

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Creto Pinot Grigio (Varietal)
Sub-region: Curicó Valley
Varieties: Pinot Grigio
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the end of the fermentation process.
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.
Appearance: Straw color with yellow highlights.
Nose: intense nose of citric fruits, pineapple, and white flowers.
In mouth: Nice acidity, light bodied, with distinct notes of citric fruit in the finish.
Pairing recommendation: Enjoy with fresh cheeses or simply on its own.
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Creto Pinot Noir (Varietal)
Sub-region: Curicó Valley
Varieties: Pinot Noir
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 18-20 degrees Celsius (64-68 Fahrenheit).
Aging: Wine aged over its lees in stainless steel tanks with for 4 months.
Appearance: Cherry-colored with red highlights.
Nose: Intense nose of strawberry, clove, coffee and toast.
In mouth: Medium bodied with a hint of smokiness on the finish.
Pairing recommendation: Sesame crusted tuna.
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Creto Sauvignon Blanc (Varietal)
Sub-region: Curicó Valley
Varieties: Sauvignon Blanc
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of citrus and green apples, with a faint hint of grass.
In mouth: Crisp mouth entry; light bodied, with a very fresh finish.
Pairing recommendation: Green salads, ceviche, sushi.
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