Traditional vsp training.
Alluvial soil in andean foothills with good drainage and medium fertility.
Dry mediterranean climate, great temperature differential during the grape ripening period.
During the month of april.
Harvesting by hand, de-stemming and crushing.
Cold maceration for 2 to 5 days to extract aromas and ripe tannins.
Fermentation in stainless steel tanks with controlled temperature between 26 and 30°c for 8 to 12 days.
60% of the blend is aged for approximately 6 months in french and american oak. Once the optimum level of aromas and flavors from the wood is achieved, the final blend is assembled by combining the components stored in stainless steel tanks.
Natural. Pressure filtration and final membrane. Cold treatment.
Lively, bright and intense cherry red. Fruit-driven nose, ripe cherries, figs, ripe plums with hints of spices like cinnamon, clove and vanilla. Good structure in the mouth, with smooth, round tannins. Long persistence.
Alcohol: 13,7 %
Acidity: 3,55 g/l
Residual sugar: 2,7 g/l