Appellation: Curicó Valley
Alcohol: 13% by Vol.
Total acidity: 4.3 g/lt
Residual sugar: < 4 g/lt
Year of plantation: 2005
Trellising system: Vertical Shoot Positioned trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 12 tons/hectare (4.9 metric tons/acre)
Harvest method: Mechanical harvest during the last 2 weeks of March.
Vineyard is located very close the Andes Mountains and therefore slightly cooler than the lower parts of the Curico Valley. Annual rainfall averages about 800 millimeters (32 inches) concentrated in winter months. Soils have alluvial origin and sandy loam texture, with rocky strata of brownish-gray colour.
Maceration: 4-16 days.
Extraction: Traditional pumping-over.
Fermentation: Starts with active dry yeast (Bayanus) at temperature ranging between 18°C and 20°C (64°F-68°F).
Aging: Wine aged in stainless steel tanks with oak contact for 6 months.
Appearance: Bright cherry colour with red highlights.
Nose: Intense notes of raspberry, clove and leather.
In mouth: Juicy palate, with gentle tannins, round mouthfeel and toasted notes in the finish.