Deep ruby red in color with violet tones, good aromatic expression,
evokes red berries and herbs that deliver great freshness and expression.
Rounded and soft tannins and a clean aftertaste, with good persistence
and rich acidity.
VINIFICATION
The grapes were harvested during end of March and early April and transported to the
winery in plastic bins, were they were gently crushed and deposited in stainless steel
tanks and chilled to 10°C (50°F) for 3 to 4 days to enhance color and aromas. Alcoholic
fermentation was carried out at 13º to 16ºC (55º–61ºF) for 12 to 15 days. Postfermentation
maceration was also carried out for 2 to 5 days. Once the final blend was
obtained, the wine was cold decanted and lightly filtered before bottling.