VARIETAL 89% Cabernet Sauvignon, 6% Cabernet Franc, 5% Petit Verdot
REGION Colchagua Valley, Chile
WINEMAKING Fermentation was initiated at 24-26° C, but the temperature was decreased afterwards in order to avoid excessive extraction of the elements in the skins. The wine was stored in oak barrels, 15% in new French for 12 months during which time malolactic fer- mentation was carried out.
TASTING NOTE Nose: Spicy notes of cinnamon join with tobacco leaf and black pepper and lead on to aromas of black fruits such as blackberries and blueberries, as well as red fruits such as raspberry and cassis. Palate: The palate stands out for its balance and volume, with soft tannins and sharp acidity.