The vineyard is perfectly adapted to the estate, located in the old terraces of the Tinguiririca River, where the Andes Mountains and Coastal Range untied in a half-moon formation that protects the 130 year old vines. Grapes are harvested at first light on the fruit carefully double sorted and destemmed. The fruit is then gravity fed into 5000L tanks, where they are fermented with native yeasts. The wine is then racked off to 225L French oak barrels, where the wine is aged for 14 months. After this period, the wine is finished in 3000L foudres for 6 months to achieve perfect integration.
Complex aromas of raspberry and blackcurrent mix with notes of vanilla and subtle pepper, cedar and leather. The palate is fresh and elegant, with smooth tannins and a persistent finish.
Certification: V-Label.EU (Vegan Certified)
50% Cabernet Sauvignon, 50% Carménère
"Impressive clarity of blackberries and licorice with cassia bark, wild herbs and leaves, as well as blackcurrants and purple berries. The palate has a sleek, powerful and focused style with such long, athletic yet fine tannins, driving the long, juicy finish. A blend of 55% cabernet sauvignon and 45% carmenere. Drink or hold." - 95 points, James Suckling