• French oak
• Ripe dark fruit
• Barrel spice
• Soft tannins

Intense purple color with violet hues. The wine shows lively and vibrant, with notes of tobacco and spices. The typical green bell pepper note, characteristic of this variety, is well blended with spices from the barrel. On palate there is an equilibrium and a coherence with the nose; a sensation of volume, ripeness and soft tannins. An excellent representation of its origin.

Upon arrival to the winery, the grapes were destemmed and pressed to stainless steel tanks, and inoculated with selected yeasts. After that they were coinocculated with selected lactic bacteria to carry out the malolactic fermentation. The wine was left to macerate for seven additional days, for added structure and longevity. At the end of malolactic fermentation the wine uncovered and pressed, separating fractions of press according to quality. 20% of the final blend was aged for 12 months in French oak barrels (second use). The wine was finally assembled, filtered and bottled.

Food Pairing: Ideally between 16-18°C/61-64°F. This wine is a favorite to pair with Chilean cuisine, which relies heavily in onions, bell peppers and raisins. It also goes very well with preparations based on soy sauce, including pork, duck or vegetables. A winemaker favorite is beef empanadas with a hot spicy touch.