The Carménère vines are ungrafted, allowing the purity of Carménère’s aromas to shine through. In addition, as the vineyard is planted on the lower slopes of hillsides, irrigation is impossible. We perform short pruning and rigorous green harvests to concentrate the grapes’ aromatic components. The grapes are then transported whole to cold storage in 15 kg crates. They are artificially cooled to 5°C. Double sorting of bunches and grapes, de-stemming and gentle crushing. Vatting in cement vats, cold maceration for five to seven days. Long maceration on the skins for a month.
Hot post-fermentation maturation for two to three weeks. Maturation in 100% 600-litre new French oak barrels for at least 18 months (racked once every four months).
Deep cherry red colour, bright and very intense.
Intense and complex on the nose. Touches of black fruit balanced out by eucalyptus and spice notes such as black pepper.
On the palate, this rare wine offers a powerful structure with silky tannins that reflect the grapes’ perfect ripeness. The finish is lingering and complex with aromas of blackberry, spices, pepper and tobacco.