Colchagua Valley, Chile
Sandy, gravely, clay soils
Cabernet Sauvignon 100%
Manual harvesting in crates followed by grape selection on double sorting tables. Cold maceration 5 days, followed by ahcoholic fermentation with regular punching and pumping over. Maceration for 15 days to obtain a balanced tannic structure. Once alcoholic fermentation is complete the wine is left for a period of 1 month for skin maceration with consistent pumping-over. Malolactic fermentation is carried out in vats for a period of 8 to 10 days.
18 months in oak barrels.
Deep cherry red with purple hues
Aromatic nose, characterized by intense fruit, blackcurrants, complex notes of thyme and earth.
Structured and concentrated, packed with jam, blackcurrant, spices and hints of vanilla. Well defined tannins with balanced acidity and an elegant long lasting finish
Rack of lamb, pork filet, filet of beef with rosemary, game, cheeses.
15 % Vol.
up to 10 years