The grapes were hand-selected in the vineyard and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract more concentrated aromas and greater colour. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Next the wine underwent a post-fermentative maceration at 22°C-24°C (72°F-75°F), in order to enhance the volume on the palate. The total maceration period lasted 20-25 days.
Once the malolactic fermentation was complete, 100% of the wine was racked into French oak barrels for 12 months; just 20% of them were new so as to prioritize the fruity aromas and flavours ahead of the oak.
The wine was bottled without clarification. It was naturally stabilized and just filtered through a 20-micron membrane before bottling
This wine can be enjoyed now or it could be cellared for 10 years.
A deep and shiny ruby colour, with aromas of fresh red fruit and a special hint of graphite that is characteristic of the Maipo Valley. Good volume and structure in the mouth with rounded, juicy tannins that are well balanced with the subtle and elegant hints of oak.
This wine pairs very well with marbled red meat cooked in different ways, as well as with mature cheese.