Appellation: Curicó Valley
Alcohol: 14% by vol.
Total acidity: 4.9 g/L (expressed as Tartaric Acid)
Residual sugar: 3.2 g/L



Year of Plantation: 2000
Vine management system: Vertical Shoot Positioning
Yield: 15 tons/hectare (4.9-6.1 metric tons/acre)
Harvest method: Hand-picked, mid-March




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). Annual precipitation averages about 600 millimeters (23.6 inches), concentrated in the winter months.




Loam/clay, rocky




Maceration: 15 – 25 days
Extraction: Traditional pumping-over
Fermentation: Initiated with active dry yeast (Bayanus), temperature 25°-28° Celsius (77°- 82° Fahrenheit)
Aging: Aged in French and American oak for 6 months.




Appearance: Dark red color
Nose: Delicate and elegant nose
Mouth: Shows an interesting combination of red and black fruits, along with notes of vanilla and mocha.

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