Colchaghua Valley, Chile. The soil is black clay to course yellow sand.
The organically grown grapes are hand-picked in late April. After the crush, the must is transferred to temperature-controlled stainless steel tanks for a cold soak before undergoing alcoholic fermentation. The wine then undergoes malolactic fermentation which takes place naturally by controlling the temperature to complete the process. 20% of this wine is aged in French oak barrels for 6 months.
Color: Intense red.
Bouquet: Attractive, cherry aromas with hints of chocolate and spice.
Taste: Big volume on the palate with soft round tannins, and a firm, well-balanced structure. Good balance between fruit and oak with a long, juicy finish.