Sub-region: Curico Valley
Varieties: Merlot
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 4.5 g/L
Residual Sugar: 4g/L




Age of vines: 15 years
Vine management system: VSP(Vertical Shoot Positioning) trellis.
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Night time mechanical harvest during in the second half of March.




Warm temperate climate with a Mediterranean rainfall regime and a 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 keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.




Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.




Appearance: Bright crimson red, with pink highlights.
Nose: Intense nose of blueberry and cassis with a hint of mint.
In mouth: Pleasant and lively on the palate; medium bodied with soft tannins and a pleasant finish..

Pairing Recommendation: Pastas or oven-baked chicken.

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