Rapel Valley, Chile. The soil is an alluvial mixture of sand and clay.
The organically grown grapes are hand-picked in mid-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 took place naturally by controlling the temperature to complete the process. 20% of this wine is aged in French oak barrels for 6 months, then blended in order to obtain a more complex character.
Color: Deep ruby.
Bouquet: Attractive red fruit aroma of strawberries and raspberries with hints of black pepper.
Taste: Full and velvety with fl avors of plum, cocoa and smoke, with smooth tannins and a fi rm, supple core.
This wine goes well with red and white meats, ham, and strong cheeses.