Production
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 begins with a 2-day cool pre-fermentation maceration at 10–12ºC. Alcoholic fermentation takes 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 takes place naturally in stainless steel tanks and barrels, where the wine then aged with controlled temperatures for 10 months (83% of the wine in four-year-old French oak barrels, 6% in French foudres and 11% in stainless steel).
Tasting notes
The nose is intense with a pronounced presence of star anise. Generous yet balanced with black fruit, silky tannins and a gentle minerality resulting in a juicy and truly varietal cabernet.
Food match
Ideal with meat-based dishes and stews, slow-cooked beef, duck and pastas such as gnocchi with blue cheese.
