Appellation: Colchagua Valley

Density: 6.000 vines/hectare

Varietal composition:
85% Cabernet Sauvignon
10% Syrah
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:
10 days

Barrels:
100% aging in French barrels for 12 months.

Tasting Notes
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
Alcohol: 14.1%
Total acidity (g/L of tartaric acid): 5.2
pH: 3.66
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).