The grapes for this wine (100% Cabernet Sauvignon) undergo a 5-day maceration at a temperature of 10ºC after which they undergo fermentation at a temperature of 24ºC for 10 days to preserve the fruity aromas and avoid releasing too much tannin. The wine rests on the skins for 20 - 25 days for more volume and density. After malolactic fermentation, the wine matures in French and American oak barrels for 14 - 16 months and a further 6 months in bottle.

Tasting note

This deep ruby red wine embraces and reflects the best of the Maipo Valley. Fresh and spicy on the nose with exuberant aromas of blackcurrant, chocolate and tobacco. The palette is robust and very well balanced with round tannins leading to an elegant and persistent finish.

Wine/food

A wonderful wine to drink with red meat and game such as boar, venison and rabbit, as well as with strong cheeses such as Camembert and Cheddar.

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