This 100% Carménère from the Rapel Valley is cropped at an average of 10.5 tonnes per hectare. After fermentation in stainless steel tanks the must was subjected to an additional 5 days of post-fermentation maceration (to give a total of 19 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 10 months.
On the nose this wine exhibits heady notes of cloves, boysenberry, tobacco and cedar. The palate is loaded with flavours of red cherry, tobacco and spice. Round tannins and fresh acidity combine to give good balance and length.