Red Fruit and spicy aromas.
Medium body with ripe fruit and velvety tannins.
Own Vineyards in Tupungato, Alto Gualtallary. By the foothills of the Andes at 4000 ft. altitude. The vineyards enjoy a marked thermal amplitude. Gravel and sand Soil.
Mechanical harvest at night between the second and fourth week of march.
Fermentation with selected yeast at a maximum temperature between 25°C and 27°C for 10 days. Fermented in stainless steel tanks to preserve its varietal typicity and achieve a fruity and expressive character.