Colchagua Valley, Chile
Colluvial, granite soils
Manual harvesting in crates followed by double sorting first by bunch then the grapes themselves. Passed on to a chilled refrigerated room for treading and maceration on the skin is carried out for 35 days. Malolactic fermentation is carried out in vats for a period of 3 months with regular stirring.
In French oak for 10 months.
Fresh and intense aromas of prune, white pepper, notes of rosemary, thyme and hints of eucalyptus
A medium bodied, dry wine with gentle tannins. An array of berries, red fruit, spice and smokiness on the palette
Meats, pasta dishes and medium aged cheeses.
14 % Vol.