Traditional espalier vine training.
Alluvial soil in andean foothills with good drainage and medium fertility.
dry mediterranean climate, great temperature differential during the grape ripening period.
It takes place approximately during the first half of april.
Harvesting by hand, de-stemming and crushing.
fermentation in stainless steel tanks with controlled temperature between 28 and 30°c for
approximately 8 to 10 days.
55% was aged for 6 to 8 months in french and american oak. the final blend combines the
components aged in wood and stainless steel.
Natural. Pressure filtration and final membrane. cold treatment.
Violet red, limpid and intense. floral aromas and notes of wild blackberries and raspberries
combined with notes of coconut and toast.
A ripe and fruity wine of medium volume.
Alcohol: 13,5 %
Acidity: 3,58 g/l
Residual sugar: 2,84 g/l