Santa Rita
Santa Rita

120 Cabernet Sauvignon

Heritage and enterprise are hallmarks of Santa Rita, one of Chile‚??s premier wine estates. Founded in 1880 by Domingo Fernandez in Chile‚??s Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile. In 1980, it was acquired by its present owner, Ricardo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile‚??s most successful and innovative estates.

Santa Rita‚??s internationally popular, best-selling ‚??120‚?Ě Series of varietal wines recalls the heroes of a pivotal event in Chile‚??s successful 19th century struggle to overthrow Spanish rule. History relates that in the early 1800s Do√Īa Paula Jaraquemada, then proprietor of the Santa Rita manor house and estate near the Chilean capital of Santiago, famously gave refuge in the cellars of her property to 120 Chilean patriots. When a brigade of Spanish soldiers arrived at the expansive one-story ranch house in search the band of rebels, the feisty matriarch stated she would rather see the Spanish burn the property to the ground, with her inside, then let them step foot within her family home. Thus it was that band of 120 men lived on to fight another day, and the dwelling, now site of Santa Rita‚??s highly acclaimed Do√Īa Paula Restaurant, occupies a unique place in Chilean national history.

Production Area
Central Valley, Chile.

Grape Varieties
100% Cabernet Sauvignon.

Manual harvest during the months of April and May. Grapes are de-stemmed, crushed and macerated in cold for 5 days to achieve its maximum color extraction and to avoid excessive tannin extraction. Fermentation takes place at temperatures between 24 and 28įC depending on each lot and zone. 10% wood was used during the fermentation process to increase color fixation and to stabilize wines. After alcoholic fermentation, 20% of the wine was aged in French oak for 8 months for sweetening and complexity.

Brilliant ruby red.

Scents of ripe red fruit, clove and vanilla.

Medium-bodied and fruit forward, with ripe, well structured tannins.


Serving Suggestions
An ideal match for red meats, pork, spicy sauces and cheese soufflťs.

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