Cabernet Sauvignon

When Luis Felipe Edwards Sr. acquired the Puquillay Alto estate in 1976, he inherited vineyards already planted in the 1930s — mountain blocks sitting up to 900 m asl in a horseshoe-shaped micro-valley sheltered by the San Fernando ridge. That altitude, unusual for Colchagua, is the founding logic of the Alto Los Romeros label itself.

The Puquillay Alto site sits on a complex of granitic and volcanic rock, soils that drain freely and stress the vine, concentrating phenolics while the elevation preserves the natural acidity that warmer valley floors surrender. The northwest-facing aspect extends the ripening window without accumulating excessive sugar.

Winemaking is executed at the Puquillay estate facility using pneumatic presses and temperature-controlled fermentation under the direction of chief winemaker Nicolás Bizzarri; low-yield viticulture is a stated house philosophy to drive juice concentration rather than volume.

Oak regime at the varietal tier is minimal, keeping the mountain-site character in the foreground rather than masking it with wood. What separates this Cabernet from typical warm-valley Chilean counterparts is precisely that elevation provenance — the same high-altitude blocks that inspire the label name deliver measurable structural tension and freshness.