Region: Chile, Central Valley

Grape Variety: Cabernet Sauvignon

Winemaking Process: Grapes are hand picked and transported to the winery in small baskets in order to preserve the bunches whole and undamaged. Then the grapes are destemmed and proceed to cold macerations (for 2-3 days at very low temperatures). Fermentation takes place at moderate temperatures (26 to 27 degress celcius) to express the maximum aromatic potential and colour of the grape. After the malolactic fermentation, the wine remains in contact with the fine lees for a few months to preserve an intense fruit character, concentration and softness. 

Tasting Notes: Deep red in colour with aromas of blackberries and blackcurrants, this wine has a palate rich in dark fruit flavours with a long finish and subtle hints of spice.

Food Pairing: Perfect with grilled meats, game and mature cheeses.