# Frontera Cabernet Sauvignon (2021)

- **Producer:** Viña Concha y Toro
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Syrah
- **Region:** Central Valley, Chile
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €6
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackberry, blackcurrant, cherry, vanilla, coffee, chocolate

## About this wine

Frontera is the widely recognized, pocket-friendly line from Viña Concha y Toro, Latin America's largest wine producer founded in 1883. The name 'Frontera' translates to 'border' in Spanish, paying homage to the unique geography of Chile's Central Valley. This region is naturally protected and isolated by four distinct boundaries: the arid Atacama Desert to the north, cold glaciers to the south, the towering Andes Mountains to the east, and the vast Pacific Ocean to the west. This protective geography creates a virtual viticultural island, allowing for consistent, healthy grape growing conditions year after year.

## Interesting facts

- The name Frontera celebrates Chile's natural borders: the Atacama Desert, southern glaciers, the Andes, and the Pacific Ocean.
- It is produced by Viña Concha y Toro, the largest wine producer in Latin America, established in 1883.
- Frontera is sold in over 120 countries across five continents, making it a highly accessible global brand.

## Food pairing

This medium-bodied Cabernet Sauvignon features soft, integrated tannins and balanced acidity, making it highly versatile for everyday dining. It pairs exceptionally well with savory, tomato-based pasta dishes and grilled meats, where the wine's bright red fruit flavors complement the rich, savory profiles without overwhelming the palate.

## Wine making process

The grapes for Frontera Cabernet Sauvignon are harvested both manually (40%) and mechanically (60%) during the autumn month of April. Primary fermentation takes place entirely in temperature-controlled stainless steel tanks to preserve the fresh, vibrant fruit characteristics of the grapes. Following fermentation, the wine undergoes a brief aging period of two to four months in a combination of stainless steel tanks and epoxy concrete containers. This minimal-oak approach ensures the final wine remains highly approachable, fruit-forward, and easy-drinking.