DATE OF HARVEST
Third week of May.
Lot selected for its ideal soil and micro-climate conditions. The vines have traditionally grown in a
well-balanced vegetative and production process, delivering grapes of good quality and
concentration. Andean foothill type of soil, with clay loam texture, gravel deposits and low fertility.
Drip irrigation techniques.
The climate is dry, with good luminosity during the harvest period. It receives the influence of the
Andean breezes and the Pacific Ocean wind, which moderate the temperature oscillation between
day and night, thus facilitating the concentration of aromas and flavors in the grapes.
6 to 8 years.
Limited production. The grapes selected in their lot of origin are carefully handpicked to avoid breaking the skins, thus maintaining their quality. Clusters are de-stemmed and the loose berries are placed in stainless steel tanks for initial cold maceration. The resulting must is then fermented under controlled conditions at 25-28° C for approximately 15 days. The wine obtained is transferred into new, first-use French oak barrels for natural fining and aging for 15 months.
Delicate and elegant nose, with an abundance of ripe red and black fruits intertwined with notes of
spice, leather and caramel. This worthy representative of Cabernet features a solid structure and
persistence, with round and silky tannins that evolve into a rich and balanced finish.
Alcohol : 14,2 %
pH : 3,58
Acidity : 3,58 g/l
Residual Sugar : 2,65 g/l