Appellation: Colchagua Valley
Density: 6.000 vines/hectare
85% Cabernet Sauvignon
5% Petit Verdot
Harvest: Second week of April
Manual selection of berries
Cold maceration 5 days at 6°C /43°F
Fermentation time: 7 days
Average temperature of fermentation:
24 ° C / 75 ° F.
Post-fermentation maceration time:
100% aging in French barrels for 12 months.
Color: Deep magenta red.
Nose: Aromas of dark cherry, blackcurrant, cinnamon and vanilla overtones.
Mouth: Rich, full-bodied wine with an intense fruity flavor. The tannins are soft and well integrated. Cassis and spicy notes give the wine a concentrated aromatic persistency
Finish: Long and sustained finish.
Physical Chemical Analysis
Total acidity (g/L of tartaric acid): 5.2
Residual sugar (g/L): 2.67
Serving and pairing with food
Best served at: 18ºC / 65°F
Decantation: uncork at least 30 minutes before serving.
Food Pairings: Beef with red wine sauce, Roasted Turkey, Peking Duck, Chicken Satay and Pasta with spicy sauce. Strong-flavored cheese, and chocolates (especially dark).