Vineyards are located in the Cauquenes zone, near the Coastal Mountains in the Maule Region, 350 km to the south of Santiago, and in one of the most traditional winemaking zones in Chile. The vineyards are dry-farmed and planted on the gentle slopes of the Coastal Mountains, with good light and extreme temperatures that allow red grape varieties to be cultivated. Winemaking began with a 2-day cool pre-fermentation maceration at 10–12ºC. Alcoholic fermentation took place over a 2-week period in stainless steel tanks with selected yeasts at 26ºC with a program of pump-overs determined by enological criteria. Malolactic fermentation took place naturally in stainless steel tanks and barrels, where the wine then aged with controlled temperatures for 10 months ( 66,5% of the wine in four-yearold French oak barrels, 18.5% in French foudres, and 15% in stainless steel.). The wine was neither fined nor stabilized, and was only cross-flow filtered prior to bottling.
Ruby red in colour. The nose is intense, with a pronounced presence of blackcurrant backed up with notes of cherries and strawberries as well as hint of chocolate. Medium bodied and well balanced with ripe black fruits, smooth tannins and refreshing acidity, resulting in a juicy and approchable Cabernet.
