Composition 97% Cabernet Sauvignon, 3% Petit Verdot
Tasting Notes Subtle aromas of forest floor give way to a concentrated blend of fresh red fruit including raspberries, strawberries and red cherries, accompanied by hints of pastries, cloves, nuts and cedar. After a silky entry, the palate is dominated by fresh red fruit flavors that emerge with hints of tobacco and cassis. The complex flavors are pure and delineated. Fine-grained tannins offer a linear and seamless texture with great elegance and intensity that promise to delight for years to come.
-Francisco Baettig, Technical Director
Grapes were handpicked in the morning and transported in small 15-kg boxes. We followed the progress of ripeness through aerial pictures, which allowed us to identify homogeneous lots and differentiate harvest moments according to each case.
On arrival at the winery, the grapes were carefully inspected on a double selection board to remove vegetal remains and damaged berries to ensure the quality of the wine. Fermentation took place between 24 and 28º C in small-volume stainless steel tanks to help increase the percentage of contact between the skins and the juice. Depending on the desired level of extraction, the wine underwent up to three daily pumpovers. To enhance its aromas and colours, the maceration time was of 18 to 30 days, depending on the individual development of each lot. The wine was racked to French oak barrels (80% new, 10% used) and Stockinger foudres (10%), where it underwent malolactic fermentation and was kept for 22 months. Clarification and stabilization occurred in a natural way during this period.
Aging 22 months in French oak barrels, 80% new, 10% used barrels and 10% foudres