Region: Maule Valley
FOOD PAIRING: Pairs very well with lamb, roasted red meats, and aged cheeses.
VINIFICATION: The grapes are received in the winery and deposited onto conveyor belts for a double selection. First the bunches are inspected, and then the grapes are destem- med and inspected again. The vinification process begins with a pre-fermentation cold soak at 8oC for 5–6 days. Alcoholic fermentation took place in stainless steel tanks at 26oC with native yeasts and a pumpover program determined by enological criteria. Malolactic fermentation took place naturally in French and American oak barrels, where the wine was aged in temperature-contro- lled conditions for 12 months. The wine was neither fined nor stabilized, but was lightly filtered with 1-micron cartridge filters prior to bottling.
AGEING: 100% of the blend was aged for 12 months in French and American oak barrels.
PRODUCTION: 1,130 9-liter cases AGEING POTENTIAL: 3–5 years
TASTING NOTES: Purplish-red in color with black fruit aromas such as blueberries and plums on the nose accompanied by floral notes recalling violets. This is a robust and complex wine that stands out for its fresh acidity, great balance, and firm, ripe tannins with an elegant finish.