Appellation: Curicó Valley
Alcohol: 14 % by Vol.
Total acidity: 5.0 g/L (expressed as Tartaric Acid)
Residual sugar: 3.1 g/L
Year of Plantation: 2000
Density: 3,330 plants/hectare (1,350 plants/acre)
Trellis System: Vertical Shoot Positioning
Yield: 14 tons/hectare (5.7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the second half of April.
Soil: Deep, rocky soil with clay loam texture.
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers / 50 miles) and the Andes Mountains (50 kilometers / 37 miles). Vineyards receive coastal breezes during the afternoon that help to keep moderated warm summer temperatures. Annual precipitation averages about 600 millimeters (23.6 inches), concentrated mostly during winter months.
Maceration: 18-20 days with cold pre-fermentative maceration for four days at temperatures below 10°C (50° Fahrenheit).
Fermentation: Fermentation starts with active dry yeast (Bayanus) developing at 25°C to 28°C (77° to 82° Fahrenheit), with traditional pumping-over and punching.
Aging: 85% of the wine was aged on its lees for six months in contact with French oak and micro-oxygenation; the remaining 15% was aged for eight months in French and American oak barrels.
Appearance: Deep ruby red color.
Nose: Intense nose of dark cherry, strawberry, cedar and licorice.
In mouth: Juicy and round on the palate with firm tannins that combine well with dark fruits, prunes and roasted nuts with toasty finish.