Casa Real
Reserva Especial

Cabernet Sauvignon

World renowned as a classic icon of the New World, it is the result of a unique combination of factors where experience, terroir and Cabernet Sauvignon come together in an extraordinary manner to create an exceptional wine. Thirty years of winemaking knowledge, combined with the right varietal and a vineyard dating back to the 1970s, make this wine and Alto Maipo a source of national pride.

Harvest

2015
2014
2013
2012
2011
2010
2009
2008
2007

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.62
Total Acidity: 5.47 g/L
Alcohol Content: 14.3% v/v
Residual Sugar: 2.21 g/L

Expert opinion

"Essence of Maipo Cabernet Sauvignon, this is one those reds that every Chilean wine lover should have in his or her cellar. Inky, dense and aromatic, it has lovely lead pencil, tobacco pouch and cedarwood aromas, layers of youthful cassis and dark plum fruit and the acidity, structure and oak integration to age. 2022-35"

95 points

(January 2018, Tim Atkin UK)

Winemaker's comment

A fantastic year in Alto Jahuel, the yields were slightly lower than expected resulting in a rich, elegant and vibrant Cabernet sauvignon. The wine has deep and intense colour, the nose is dominated by cassis, black cherry and graphite. The mid sweet palate screams its Alto Jahuel origin with ripe and rich tannins holding gently in the mouth. Our Casa Real 2015 is bright, elegant and silky with layers of flavours and textures with great persistence.

Harvest Report

The 2014/2015 season started with mild spring temperatures, without frosts allowing an even bud burst which started on the second week of September. The ideal climatic conditions remained until flowering, although temperatures slightly above normal, limited fruit set giving origin to small but well aerated bunches for Cabernet sauvignon in Alto Jahuel.

Veraison took place during late January, being short and concentrated, providing some very homogeneous flavor development. Summer in Alto Jahuel was dry and hot therefore full tannin rippening came earlier with superb flavor development and big concentration.

Climate and soil

The climate is sub-humid Mediterranean. Rainfall is primarily concentrated in the winter, and average annual precipitation is 500 mm. Spring is cold and dry, and summers are hot with temperatures that exceed 30oC. The influence of the Andes Mountains causes differences of more than 18oC between daytime and nighttime temperatures. Temperatures begin to drop in late summer, allowing the grapes to ripen gradually with good fruit concentration and proper tannin maturation.

The soils are of alluvial origin with an 80–100 cm layer of loam. A lower layer of silty texture ensures that rainwater drains properly and allows the roots to stretch deep into the earth.

Vinification

The harvest of the grapes was done by hand starting on 13th until 23rd April. The 2015 vintage allowed for ideal rippening resulting in fresh and well-balanced grapes, having ripe tannins and some very pure flavours. Alcoholic fermentation took place in small stainless steel tanks using selected yeasts with temperatures ranging from 28-30° C. The extraction programme was done using pump overs and delestage decided daily by tasting. Once dry, the wine was kept with its skins for an extra 8 days prior draining. The total skin contact was of 29 days. The skins were pressed using a basket press. Our Casa Real 2015 was aged, blended and further aged in barrels for 20 months using 100% new French oak barrels gaining balance, complexity and elegance. The wine was bottled without filtration on November 2017.

Cellaring Potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.63
Total Acidity: 5.58 g/L
Alcohol Content: 14.3% v/v
Residual Sugar: 2,3 g/L
Date of bottling: October 2015

Expert opinion

"This won’t be released for another year or so, but it will be worth the wait. Made in a cool vintage, it’s correspondingly fresh and well balanced. Focused, minty and elegant, with savoury tannins, well integrated oak and leafy, cassis and blueberry fruit. Maipo Cabernet at its distinctive best. 2019-30"

96 points

(March 2017, Tim Atkin UK)

Acknowledgments

James Suckling

2018

93 points

Descorchados 2018

2018

95 points

Winemaker's comment

The 2013–2014 season had less precipitation and higher temperatures than usual, which resulted in a more structured, more potent wine. The 2014 Casa Real has a deep and intense ruby red color, and the expressive nose is dominated by ripe red fruit, pencil lead, and cedar, faithful to the expression of Alto Jahuel. On the palate, the tannins have tremendous balance between structure and silkiness, showing great elegance with a firm structure that promised very good cellaring potential.

Harvest Report

The 2013–2014 season can be defined as dry due to the low rainfall during the winter. The season began with some frosts that affected production and resulted in low yields. Warm temperatures generated normal flowering, and the good weather continued through veraison, which took a bit longer than usual. The season remained dry and seemed warmer than the previous year, but the drop in temperature in late summer resulted in making the overall season colder than both of the previous years. The final result is a Cabernet Sauvignon from Alto Jahuel that stands out for its elegance and concentration.

Climate and soil

The climate is Mediterranean and sub-humid. Rainfall is concentrated primarily in the winter, and the annual average is 500 mm. Spring is cold and dry, while the summers are hot, with temperatures that exceed 30oC. The influence of the Andes Mountains created a daily temperature differential of more than 15oC. Temperatures begin to decrease toward the end of summer, which allows the grapes to ripen gradually with good fruit concentration and properly ripened tannins. The soils are of alluvial origin with an 80–100-cm layer of loam. A lower layer has a silty texture that ensures good drainage of rainwater and enables deep root growth.

Vinification

The harvest was manual and very slow, differentiated by plants beginning in late April and produced fresh, well-balanced must. Alcoholic fermentation took place with selected yeasts and extraction was controlled by tastings to ensure a dry wine with very good tannic structure and balanced ripe fruit. Malolactic fermentation took place as the wine aged in new French oak barrels for 18 months, which heightened the complexity and elegance of this Cabernet Sauvignon.

Cellaring potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.5
Total Acidity: 3.55 g/l
Alcohol Content: 14.5% v/v
Residual Sugar: 2 g/l
Date of bottling: November 2014

Expert opinion

"Explosively fruity and rich-tasting, with concentrated, nicely framed flavors of blackberry, raspberry and dark plum. Shows notes of hot stone midpalate, offering a pure, minerally finish. Drink now through 2022."

94 points

(Dicember 2017, Wine Spectator USA)

Acknowledgments

Descorchados 2017

2017

96 points

Robert Parker

2017

93 points

James Suckling

2017

90 points

Wine Spectator

2017

94 points

Wine Enthusiast

2017

93 points

Decanter

2017

Featured as icon wine reference of South America.

Mesa de Cata la Cav

2017

95 points

Winemaker's comment

It was without a doubt a year of climatic contrasts that did not predict quality, but a deep knowledge of this little piece of terroir that is home to this old-vine Cabernet gave rise to an extraordinary wine with tannic force but great elegance and balance at the same time. It is bright, expressive, and fresh, with a backdrop of the ripe fruits and spices characteristic of the location. Its concentration and balance ensure tremendous aging potential.

Harvest Report

We can define 2013 as a year of contrasts due to the capricious weather conditions, likely attributable to the outgoing La Niña phenomenon. The year was marked by a winter that was drier than a normal year, but still rainier than the previous year. Precipitation was concentrated in the winter months and reached approximately 500 mm, including an unusual 40 mm that fell in December. The spring was cold, dry, and frost-free in Alto Jahuel, which resulted in uneven budbreak and flowering. Veraison was delayed (early February), and therefore harvest was also delayed until late April to ensure that the fruit ripened thoroughly. The musts obtained were very fresh and well balanced with lower-than-usual pHs and the normal end-of-season increases in sugar.

Climate and soil

The climate is sub-humid Mediterranean. Rainfall is primarily concentrated in the winter, and average annual precipitation is 500 mm. Spring is cold and dry, and summers are hot with temperatures that exceed 30ºC. The influence of the Andes Mountains causes differences of more than 15ºC between daytime and nighttime temperatures. Temperatures begin to drop in late summer, allowing the grapes to ripen gradually withgood fruit concentration and proper tannin maturation. The soils are of alluvial origin with an 80–100 cm layer of loam. A lower layer of silty texture ensures that rainwater drains properly and allows the roots to stretch deep into the earth.

Vinification

A very slow and differentiated manual harvest around the end of April resulted in a fresh and well-balanced must for alcoholic fermentation with selected yeasts and controlled extraction by tastings to ensure a dry wine with very good tannic structure and a balance of ripe fruit. Malolactic fermentation took place in oak barrels, and the wine was then aged in new French oak barrels for 16 months, during which time this Cabernet Sauvignon gained complexity and elegance.

Cellaring Potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.66
Total Acidity: 3.65 gr/lts
Alcohol Content: 14,4 % v/v
Residual Sugar: 2 gr/lts
Date of bottling: November 2013

Expert opinion

"This top-shelf Cabernet never fails, and in this warm year the wine is dark in color, with lush yet precise aromas of graphite, fresh blackberry, baking spices and forest floor. A deep palate is just racy enough, while spicy flavors of cassis include integrated herbal notes. Closing flavors of coffee and chocolate, along with soft tannins, make this approachable now and best through 2022."

93 points

(January 2017, Wine Enthusiast USA)

Winemaker's comment

It was an early year with a wealth of fruit and tannins. The low natural production produced a highly concentrated wine with great depth, and intense, bright, and lively color, and tremendous expression of sweet, ripe fruit. This is a wine with tannic richness, a smooth backdrop, and an elegant characteristic of the terroir; its sweetness and complexity come from the fine oak in which it was aged.

Harvest Report

It was a year marked by low winter rainfall, a dry spring, and average temperatures in the normal range. A heat wave in November was probably responsible for the problems with shatter observed at the end of fruit set and may have contributed to the low yields obtained. The summer was predictable, with heat waves that caused the maximum temperatures to rise above normal in February and March, although they began to drop toward April. Veraison took place on the expected date and was quick. This year’s daily temperature differentials were higher than usual due to the high daytime temperatures paired with nighttime temperatures that were slightly lower than normal. The heat waves during the ripening period resulted in a seasonal heat summation that enabled harvesting the ripe fruit 10–15 days earlier than in an average year.

Climate and soil

The climate is sub-humid Mediterranean. Rainfall is primarily concentrated in the winter, and average annual precipitation is 500 mm. Spring is cold and dry, and summers are hot with temperatures that exceed 30ºC. The influence of the Andes Mountains causes differences of more than 15ºC between daytime and nighttime temperatures. Temperatures begin to drop in late summer, allowing the grapes to ripen gradually withgood fruit concentration and proper tannin maturation. The soils are of alluvial origin with an 80–100 cm layer of loam. A lower layer of silty texture ensures that rainwater drains properly and allows the roots to stretch deep into the earth.

Vinification

The grapes were picked early (first half of April), into small, 15-kg boxes, and underwent a classic vinification at 28º–30ºC in small tanks that allow for complete and fine extraction. Malolactic fermentation took place while aging for 16 months in medium-toast French oak barrels (80% new). The wine was neither fined nor filtered.

Cellaring Potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.51
Total Acidity: 5.75 g/l
Alcohol Content: 14.5 % v/v
Residual Sugar: 1.94 g/l
Date of bottling: January 2013

Expert opinion

"Year's Best Winemaker Cecilia Torres says that 2011 was the coolest vintage in the history of Casa Real, a wine Santa Rita first made in 1989. You can feel that coolness in the acidity as it weaves through the ripe flavors of cassis and sweet spice. Its texture is typical of this classic cabernet from Alto Jahuel: smooth, sophisticated in its softness, with pinpricks of tannin providing grip and tension. A wine to cellar for ten years or more."

93 points

(February 15, Wine & Spirits USA)

Winemaker's comment

Intense, deep color with elegant luster. The nose is intense and generous in fresh fruit aromas.The very elegant palate shows good body and tremendous harmony between fruit and oak over velvety soft tannins. Good depth. A year defined by its tremendous elegance and freshness!

Harvest report

It was a year marked by the presence of the La Niña.The cold winter with low rainfall was followed by unusually high spring temperatures with a maximum that exceeded 30oC in the month of November. Everything changed in December, however, when the maximum temperatures began to drop, making it and January uncharacteristically cold months.The low heat summation set veraison and the harvest back by 20 days.The season was considered dry and did not present any significant episodes of rain during ripening, which resulted in very healthy conditions for the grapes during the harvest.

Climate and soil

The climate is sub-humid Mediterranean. Rainfall is primarily concentrated in the winter, and average annual precipitation is 500 mm. Spring is cold and dry, and summers are hot with temperatures that exceed 30oC. The influence of the Andes Mountains causes differences of more than 15oC between daytime and nighttime temperatures. Temperatures begin to drop in late summer, allowing the grapes to ripen gradually with good fruit concentration and proper tannin maturation.

The soils are of alluvial origin with an 80–100 cm layer of loam.A lower layer of silty texture ensures that rainwater drains properly and allows the roots to stretch deep into the earth.

Vinification

The harvest date was determined by tasting the grapes, which were then picked by hand into small, 15-kg boxes. Vinification was very classic, without a pre-fermentation cold maceration, and fermentation took place at 28o–30oC over a period of 27 days. The wine was racked to first-use barrels (90%) with medium-toast French oak barrels, where malolactic fermentation occurred.

Aging

The wine was aged for 15 months in French oak barrels from different forests and cooperages, and 90% was new. The wine was neither fined nor filtered and spent a year in the bottle before being released to market.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.57
Total Acidity: 3.7 g/l
Alcohol Content: 14.4% v/v
Residual Sugar: 1.8 g/l
Date of bottling: January 2012

Expert opinion

"This is a wine with beautiful complexity with flowers, sandalwood and subtle currants. Full body with a dense center palate and a long finish. Keeps to the purity of Cabernet Sauvignon from here. A glorious Young wine. Drink or hold."

96 points

(June 2014, James Suckling USA)

Winemaker's comment

Intense ruby-red in colour with an elegant lustre. The nose presents sweet aromas of red and black fruits that meld with notes of fine oak that heightens its complexity. Sweet, ripe, elegant, and concentrated on the palate, with firm, ripe, and silky tannins and tremendous aging potential. A great vintage!

Harvest Report

This year was defined as having a wealth of fruity concentration, elegance, quality, and tannic quantity. Low natural production yielded concentrated grapes, which worked with the late season and allowed us to wait for full maturation.

Budbreak was normal and took place primarily in the second half of September. Fruit set was normal, followed by veraison two weeks later than normal. Harvest was rather late due to the wait for phenolic maturity and took place in late April and the last week of May.

Precipitation was concentrated in the winter and extended into September and October, with a total of 310 mm. The lack of rainfall after veraison allowed the grapes to reach the end of the season without phytosanitary problems.

The fact that high temperatures were not extreme encouraged good development of quality and intensity of fruit and tannins. The low temperatures generally hovered around 4ºC during the winter months and early spring and were very similar to those of the previous season.

Climate & Soil

The climate is sub humid Mediterranean. The rains are mainly concentrated in winter with an annual average of 500 mm. Spring is cool and dry, while summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a thermal oscillation of over 15°C between day and night. Temperatures gradually begin to decrease towards the end of summer, thus permitting a gradual ripening of the grapes, and allowing them to maintain the fruit concentration and the proper tannin ripening. Alluvial type soils with a franc upper layer 80 -100 cm. in depth. A loamy lower layer ensures proper drainage of rain water while allowing deep radicular system growth.

Vinification

The grapes were carefully handpicked into small 15-kg boxes. Fermentation and extraction took place at temperatures of 25º–30ºC. After alcoholic fermentation and a short maceration, the wine was racked to first-use French oak barrels where it underwent malolactic fermentation.

Aging

The wine was aged for 15 months in first-use, 100% French oak barrels from different forests and cooperages.

Technical details

pH: 3.52
Total Acidity: 3.27 g/l
Alcohol Content: 14.7 %Vol
Residual Sugar: 2.5 g/l
Date of bottling: February 10, 2011

Winemaker's comment

The 2009 harvest was marked by great fruit expression, complexity and typicity. This is a wine with smooth, ripe, prolonged, and elegant tannins. Intense and lively, Casa Real 2009 has complex aromas of fresh red fruit such as plums and cherries, mingled with the blueberry notes that characterize this vintage. A wine loaded with smooth, elegant tannins, with a sweet backdrop from the fine oak in which it was aged. A refreshing wine that also offers complexity and concentrated fruit, which foretell a lengthy cellaring potential.

Philosophy

To recover the characteristics of the “Carneros viejo” terroir - its varietal typicity, quality, tannic quantity and elegance, and concentrated fruit - and showcase its excellent aging potential. “The utmost expression of purity”.

Harvest Report

In general, the season was strongly influenced by the La Niña phenomenon, which brought cold currents to our coasts and lowered temperatures in the Pacific Ocean, leading to low precipitation and somewhat higher ambient temperatures that in turn delayed the onset of autumn.

The Maipo Alto microclimate was mild in winter 2008, with average low temperatures that were somewhat higher than in the previous season. Frost was almost absent, and average high temperatures were well below those in 2007–2008. Generally warm spring temperatures yielded a harvest that was more regular, or balanced with the canopy. No precipitation fell between veraison and harvest time, which allowed us to wait for the phenols to ripen before harvesting in the second week of April, 7 to 10 days earlier than in the previous season.

The season’s 414 mm of precipitation fell mainly between May and August, partially making up for the previous year’s deficit.

Climate and Soil

The vineyard has a Mediterranean sub-humid climate with annual average rainfall of 500 mm, concentrated in the winter months. Spring is cold and dry, while the summer is warm, with temperatures above 30oC (86oF). The influence of the Andes Mountains produces a daytime–nighttime temperature oscillation of more than 15oC (27oF). Temperatures begin to drop in late summer, which allows the grapes to ripen gradually, leading to good fruit concentration and well-ripened tannins. The alluvial soils have an 80¬–100 cm layer of loam overlaying a silty textured stratum that guarantees good drainage of rainwater and allows deep rooting.

Vinification

Harvesting of the “Carneros Viejo” terrior, located at the foot of the Andes, is always determined by tastings that favor well-ripened tannins. The grapes are hand picked into small, 15-kg boxes.

Meticulous selection in the vineyard is complemented by the selection of the best berries on the inspection belt inside the winery. Classic fermentation (27o–28oC/81o–82oF) with selected yeasts ensures a wine with a good finish that preserves the qualities of the terroir. After fermentation, the wine was macerated for two weeks and then racked to new French oak barrels for malolactic fermentation and then aging.

Cellaring Potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.53
Total Acidity: 3.6 g/lt
Alcohol Content: 14.7% Vol.
Residual Sugar: 2.4 g/lt
Date of bottling: May 5, 2010

Expert opinion

"An elegant red with a firm and silky mouthfeel but goes on for minutes with a sweet fruit and a subtle rose and sandalwood character. So refined and beautiful. Purity of cabernet sauvignon. Drink now."

95 points

(June 2014, James Suckling USA)

Winemaker's comment

The 2008 vintage is a surprising balance between the fruit, fine tannins, and concentration. More than opulent, this wine is elegant above all else, a characteristic that recalls its origins and the characteristics of the terroir. Bright and intense in color, expressive on the nose, fruity, ripe, and bearing notes of spice that are typical of the terroir. Concentrated and elegant on the palate, with tremendous balance, which ensures great aging potential.

Harvest Report

The winter of 2007–2008 was one of the coldest in the last 40 years, with frequent frosts and days with mean low temperatures that fell below the average.

Spring began cold but led into months that were unusually warm (October and November), which accelerated the physiological processes and reduced the number of days between the late budbreak and the onset of flowering. This was manifested in a greater number of short shoots and poorer fruit set, which finally resulted in lower production.

Spring and summer were rain free, which allowed the grapes to reach full ripeness and resulted in a harvest that was low in yield but very high in quality. Harvest was relatively late and concentrated in late April.

These climatic conditions gave rise to a Casa Real, conceived of as a “terroir wine,” an extremely elegant and concentrated wine with abundant fruit such as black currant and blackberries and framed by sweet and silky tannins.

Climate and Soil

The climate is sub-humid Mediterranean. Rainfall is primarily concentrated in the winter with an annual average of 500 mm (19.7 in). Spring is cold and dry, and the summers are hot with temperatures that surpass 30ºC (86ºF). The influence of the Andes Mountains produces a daily temperature oscillation of more than 15ºC (27ºF). Temperature begin to drop toward the end of the summer, which allows the grapes to ripen gradually while maintaining good fruit concentration and reaching proper maturation of the tannins. Soils are of alluvial origin with an 80–100 cm (31.5–39.4 in) layer of loam atop a layer of silt, which ensures proper drainage of rainwater and deep root growth.

Vinification

Classic in every sense. The hand-picked grapes were inspected and selected upon reaching the cellar. Alcoholic fermentation took place with selected yeasts to ensure complete fermentation. Color and tannin extraction was achieved through manual pumpovers and determined by tastings to respect the characteristics of the grapes and to allow them to reach their maximum potential.

The wine was aged for 18 months in new French oak barrels. Malolactic fermentation occurred in the barrels. The wine was not filtered.

Aging Potential

More than 20 years.

Technical details

Varieties 100% Cabernet Sauvignon
pH: 3.5
Total Acidity: 3.2 g/lt
Alcohol Content: 14.5% Vol.
Residual Sugar: 27 g/lt
Date of bottling: July 24, 2009

Expert opinion

"One of Chile’s benchmark wines is typically clean, pure and inviting. The nose is ripe and lusty, while the palate is vital, juicy, fresh and crisp, with fine Cabernet flavors of black currant, cherry, chocolate and more. Probably the closest thing in style to great Napa Valley Cab; deep, dense and long on the finish. A hearty but refined wine to drink now through 2017"

93 points

(June 2011, Wine Enthusiast, USA)

Winemaker's comment

This 100% old-vine Cabernet Sauvignon shows tremendous potential and typicity in the broadest sense of the word. Deep, intense ruby-red in color, with complex aromas of red fruits, plums, cherries, and notes of ripe black fruits such as blackberries and blueberries combine with a sweet touch of vanilla and coffee. The balance of fruit and acidity complemented by the sweet, silky tannins promises long cellaring potential.

Harvest Report

The 2007 vintage was extremely generous in terms of quality, fruit concentration, balance, and the richness and quality of its tannins. The winter was acceptable in terms of temperatures and relatively dry in terms of precipitation. The spring was rather cold, although the vineyard’s natural balance allowed an early bud break, complete fruit set, and a high concentration of berries on small bunches. The summer was long and very hot in January. Despite the rain in February, the months of March and April were very generous in temperature and variation between daytime highs and night time lows, which allowed us to wait for the grapes to fully ripen and give rise to a fresh wine with excellent fruit and tremendous structure. The harvest was later than normal and began in late April.

Climate & Soil

The climate is sub humid Mediterranean. The rains are mainly concentrated in winter with an annual average of 500 mm. Spring is cool and dry, while summers are hot with temperatures reaching over 30ºC. The influence of the Andes Mountains causes a thermal oscillation of over 15°C between day and night. Temperatures gradually begin to decrease towards the end of summer, thus permitting a gradual ripening of the grapes, and allowing them to maintain the fruit concentration and the proper tannin ripening. Alluvial type soils with a franc upper layer 80 -100 cm. in depth. A loamy lower layer ensures proper drainage of rain water while allowing deep radicular system growth.

Vinification

The grapes were hand picked in our Carneros Viejo vineyard, which has spectacular terroir at the foot of the Andes Mountains in the Maipo Alto Valley. The grapes were selected first on the vine and then again on a selection belt in the winery. The grapes underwent a classic fermentation 82º–84ºF for 12 days followed by a short, 10-day extended maceration, which allowed the new wine to develop silky, elegant tannins with very high fruit expression. As always, malolactic fermentation took place in new French oak barrels. Aged 15 months in medium-toast French oak barrels (95% new).

Suggested Food

Ripe blue cheeses, wild fowl, lamb, red meat with Roquefort or black pepper sauce.

Terroir
Valley

Maipo

Varieties

Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Sirah, among other red varieties.

Weather

Its semi-arid Mediterranean climate produces cold winters with moderate rainfall, hot, dry summers. The thermal oscillation can exceed 20ºC (68ºF), with average annual temperatures of 13.9ºC (57ºF). The average rainfall ranges between 300 and 450 mm/year.

Annual average temperature

13,9 ºC (57 ºF).

Average annual precipitation

400 mm.

Soil and surface

The valley has alluvial and colluvial, stony soils that allow good drainage.

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