Spreading THE WINGS
Aurelio Montes, true to his innovative spirit, has taken his passion for wine beyond Chile, exploring new frontiers in Napa Valley, USA. This project reflects the essence of Montes: innovation and excellence.
Napa Valley, renowned for its world-class wines, is the perfect setting to apply the Montes philosophy. With a sustainable approach and a careful selection of vineyards, he seeks to craft wines that capture the region’s identity while maintaining the winery’s distinctive touch.
More than an expansion, this project is a statement of commitment to quality and continuous exploration. Each wine born in Napa under Montes’ vision reflects his passion, experience, and boldness, reaffirming his position among the world’s most prestigious wineries.
NAPA VALLEY
AND CABERNET SAUVIGNON
Aurelio Montes has always had a deep love for Cabernet Sauvignon.
Aurelio has traveled all around the wine world and, as a master winemaker, has been the creator of superb Cabernet Sauvignon in all wine regions of Chile, in Bordeaux, in Mendoza and now in Napa Valley. His intuition has always led him to the best Cabernet Sauvignon terroirs in all these places and the result of his efforts has been outstanding. When it comes to producing great Cabernet Sauvignons, Aurelio is a driven man, all passion and energy.
For years now, Aurelio had set his mind and heart in Napa Valley. It always has been his wine Shangri-la.
Call it karma, good fortune, head strong determination, whatever. The challenge was there.
Aurelio would not be complete until he tried his art with the best of Napa…and so it came to pass.
NAPA ANGEL
Vineyard
Cabernet Sauvignon being the King of red grapes, Napa Valley is its kingdom, its natural habitat. They go hand in hand. Napa’s generous climate provides vintage-to-vintage consistency and exceptional quality; by blending grapes from different vineyards.
Napa Angel Aurelio’s Selection is our super premium wine that pays tribute to our dedicated care of the vineyards and attention to detail when crafting wines. It’s a very distinctive wine which represents the essence of the Napa Valley terroir.
HARVEST
Fruit picked at night using shears
to maintain the integrity of the
clusters. Clusters and berries
hand sorted and fully destemmed,
before transfer to small stainless-
steel tanks.
MACERATION
Must macerated for 22-28 days,
then drained overnight and gently
pressed using a basket press.
Racked off heavy lees 12-24
hours after pressing and barrel
down taking very light solids.
FERMENTATION
Cold soaked for four days, then
native yeast fermented with peak
temperatures of
88-90 °F (31°-32 °C). Pump-overs
three times a day at peak of
fermentation.
AGING DETAILS
Complete natural bacteria
malolactic fermentation. Aged in
French oak. Racked off lees every
four to six months from barrel to
barrel. In barrel for 22 months,
then bottled unfined and
unfiltered.
Technical Sheet
