Rapel Valley, Chile. The soil is an alluvial mixture of clay and sand.
The organically grown grapes are hand-picked in mid-April. After the crush, the must is transferred to
temperature-controlled stainless steel fermentation tanks to cold soak before undergoing alcoholic
fermentation. The wine then undergoes malolactic fermentation naturally. 20% of this wine is aged in
French oak barrels for 6 months.
Color: Deep ruby red in color.
Bouquet: Notes of rich mocha and ripe red fruit.
Taste: Soft, voluptuous tannins framed by red fruit and a touch of pepper spice, with good length and balance.
This wine pairs well with grilled or roasted meats, game such as duck, pâtés and sautéed vegetables.