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.
It takes place approximately in the last week of april and the first week of may.
Harvesting by hand, de-stemming and crushing.
Fermentation in stainless steel tanks with controlled temperature between 25 and 30°c for 8 to 10 days.
50% is aged for 6 to 8 months in french and american oak. the remaining 50% is stored in stainless steel to preserve its natural fruitiness.
Natural. pressure filtration and final membrane. cold treatment.
Bright violet red, limpid. Intense aromas of violets, flowers and notes of fig and spices. nice structure. ripe tannins, with good balance and persistence.
Alcohol: 13,5 %
Acidity: 3,6 g/l
Residual sugar: 3,1 g/l