Intense red colour with a purplish tone. On the nose aromas of black cherries, raspberries, mint and tobacco are perceived, accompanied by notes of chocolate and vanilla and mocha spices provided by the French oak barrels where this wine was stored. This Cabernet Sauvignon is fresh and lively, with soft and persistent tannins.
The fruit for this Cabernet Sauvignon comes from vineyards planted at the foot of the Andes Mountains on slopes overlooking the Cachapoal River, and in the middle part of the Rapel Valley. The stony soils, clear skies and cool nights allowed the harvest of concentrated fruit with excellent tannins.
The grapes were destemmed, crushed and then transferred to stainless steel tanks, and inoculated with selected yeasts. Fermentation occurred rapidly, reaching a maximum temperature of 25ºC. The wine was then left to marinate for an additional 8 days to add structure and longevity. Half of the resulting wine was subjected to malolactic fermentation in barrels and left to age for around 6 months. The other half was kept in ponds. The wine was finally assembled, filtered and bottled. The first bottling took place on December 10, 2020 and production reached 19,400 cases.