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 second and third week of april.
Harvesting by hand, de-stemming and crushing. cold maceration to improve the extraction of aromas.
Short fermentation for 2-3 days in stainless steel tanks, between 25 and 28°c for 8 to 10 days approximately.
About 60% of the blend is aged between 6 and 8 months in french and american oak. medium toast. The rest is kept in stainless steel tanks to retain the fruit.
Natural. Earth and cartridge filtration.
Bright ruby red with violet hues.
The nose features red fruit and black plums, wild berries and notes of vanilla and caramel.
The mouth is well integrated, juicy and smooth, with good structure.
Alcohol: 13,5 %
Acidity: 3,63 g/l
Residual sugar: 3 g/l