The old vines with deep roots once again provide this red wine with abundant terroir and power. After the harvest is entirely hand-harvested, a cold maceration of eight days at six degrees Celsius follows. Fermentation lasts over two weeks at a temperature of 27 to 28 degrees Celsius. This is followed by another ten days on the skins to achieve greater depth and color. Eighty percent of the wine is aged in French oak barrels for ten months. The remainder is aged in stainless steel.
As soon as you pour this wine, you'll see a dark purple color with a reddish sheen. The aroma immediately reaches your nose, offering impressions of forest fruit, vanilla, cedarwood, and a lovely touch of spice. The taste is a picture—no, we might better describe it as a storybook—full and complex with plenty of black fruit, with plums and cherries taking center stage. On the palate, we detected aromas of blueberries, tobacco, and cedarwood. A perfect structure and soft tannins complete the picture, making it, in our opinion, a textbook example of a top-notch Chilean Carmenere.
