Country and Region:
D.O Maule Valley
Grape Varieties :
Carignano | Cinsault
The grapes were carefully transported to the
cellar, where they first underwent a rigorous selection
process to ensure that only mature, healthy clusters were
chosen. The grapes were then destemmed and progressed
along a vibrating table, where any over-exposed or
dehydrated berries were eliminated. Next, the berries went
into the crusher. After crushing, the grapes underwent a
cold maceration (8°C) under anaerobic conditions for five
days in a stainless steel tank.
Fermentation took place at 28°C-29°C for 25
days with three to four daily pump-overs. Native yeasts were
used in the process. The wine was then left in contact with its lees and skins for another 12 days to improve its structure. It was then racked into French oak barrels, 15% of them new, where it was aged for 16 months. The total production of this wine was 2,300 bottles.