Grapes for this wine are organically grown in very deep soils on terraces of alluvial origin with loam to clay-loam textures and abundant stones in the profile that provides excellent drainage. The Alto Maipo zone has ideal conditions for growing Cabernet Sauvignon. The Maipo River naturally regulates the temperatures and prevents extreme cold or frost as well as excessive summer heat. The absence of rainfall in the spring encouraged good fruit set and excellent plant health. It turned cloudy as summer began, however, and rainfall in early April forced an early harvest. The early harvest returned wines that are perfumed, expressive, and elegant. Vinification begins with a 4–5-day pre-fermentation cold soak at 8ºC followed by alcoholic fermentation in stainless steel tanks with native yeasts at 26ºC and a pumpovers program determined by enological criteria. Malolactic fermentation takes place naturally in tanks and barrels, where the wine is aged at controlled temperatures for 12 months. It is neither fined nor stabilized; it is just lightly filtered prior to bottling. The wine is aged for 12 monthhs, 60% in French oak barrels, 10% in a French foudre, and 30% in stainless steel.
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.
Ideal with meat-based dishes and stews, slow-cooked beef, and pastas such as gnocchi with blue cheese.