Intense ruby-red in color with striking red fruit and herbal notes from the Cabernet Franc very well accompanied by black fruit and spices typical of the Carmenere. Aging in oak barrels also lends notes of chocolate, cedar, and smoke. The palate offers impressive tannic structure from the Cabernet Franc and the smoothness of the Carmenere.
Food Recommendations: Lean grilled meats, game birds, stews, and strong cheeses.
Vineyard of Origin: San Rafael
Terroir/Vinification Sedimentary volcanic soils. Vinification at 26- 28°C. 40% of blend in new and old barrels for 3 months
The grapes for this wine were hand-picked and transported to the cellar in 400-kg bins. The fruit was destemmed but not crushed to precent excessive berry breakage and minimize astringency. The Cabernet Franc underwent a 4-day pre-fermentation cold soak at 10℃. Alcoholic fermentation extended over 22-24days at 27-29℃ with 3 daily pumpovers depending on the density and enological tastings. Total skin contact was 20-30days. The wine was naturally cold stabilized over the winter and filtered prior to bottling.