Colchagua Valley, Chile
Colluvial, granite, clay. silty soils
Manual harvesting in crates early morning followed by double sorting first by bunch then the grapes themselves. Placed in a cold room at 5°C in order to reduce their temperature before being transported to the winery. First cold maceration at 8 – 12 °C for 8 days followed by alcoholic fermentation in vats. Long maceration of 20 days to add complexity and structure. Malolactic fermentation is carried out in barrels for a period of 3 months ageing on the lees.
100% in new French oak for at least 18 months with 1 racking every 4 months.
Dark cherry colour
Intense and complex on the nose. Hints of dark fruits (blackcurrant, blackberry), eucalyptus, spice, black pepper and cinnamon.
On the palate, this unique wine shows great structure with mild tannins, well balanced in acidity, gives a long and complex finish, with aromas of plum, marmalade mixed with spices.
Beef, pasta dishes, lamb, poultry and medium aged cheeses.
13.5 % Vol.