Appellation: Curicó Valley
Alcohol: 13% by Vol.
Total acidity: 4.8 g/lt
Residual sugar: < 4 g/lt
Year of plantation: 2005
Trellising system: Vertical Shoot Positioned trellis
Density: 3.333 plants/hectare (1.343 plants/acre)
Yield: 16 tons/hectare (metric tons/acre)
Harvest method: Mechanical harvest during the first half of April.
Mediterranean climate with wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon, which help to cool down temperatures during summer. Annual precipitation averages 600 millimeters, or 23.6 inches, concentrated in winter months.
Maceration: Short maceration period of 12-15 days.
Extraction: Traditional pumping-over.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 25°C and 28°C (77°F-82°F).
Aging: Aged in stainless steel tanks for four to five months with oak contact.
Ruby red with bright violet highlights. Intense red and black fruits and spices flavours, with coffee and vanilla touches. On the palate is pleasant and lively, medium bodied, vanilla, cocoa, with well-blended tannins in the finish.