Reserva Cabernet Sauvignon

When Luis Felipe Edwards Sr. acquired the Puquillay estate in 1976, he inherited vineyards already planted in the 1930s — mountain blocks that would eventually define the Alto in Alto Los Romeros. The Puquillay Alto site sits in a horseshoe-shaped micro-valley

facing northwest, sheltered from Andean wind by the San Fernando ridge, with soils built from granitic and volcanic rock at elevations reaching 900 m asl — among the highest in Colchagua Valley.

Those soils drain aggressively, stressing the vine and concentrating juice in line with LFE's stated low-yield viticulture philosophy. The granitic fraction contributes a mineral grip that distinguishes these reds from the softer, clay-dominant profiles of the valley floor.

Winemaking is executed at the Puquillay facility using pneumatic presses and temperature-controlled fermentation; the Reserva tier receives oak treatment, though specific barrel regime and new-oak percentage are not publicly disclosed at this label level.

What sets this Cabernet apart is the site itself: sourcing from genuinely high-altitude mountain blocks gives the wine structural acidity and firm tannin architecture. Colchagua's warm, dry growing seasons concentrate dark fruit while the elevation preserves freshness — expect the wine to reward 2–4 years of cellaring from vintage.