This wine has a firm structure and silky tannins. Its black fruit and spicy flavours, together with medium to high acidity lend it balance in the mouth and persistence in the finish.

his wine is superb paired with spicy food, such as Indian, Thai, Mexican and Spanish cuisine and other more complex dishes. It also goes well with semi-ripe cheese and strongly flavoured meat such as wild boar and venison

DO Colchagua

The grapes first underwent a low-temperature pre-fermentative maceration to bring out the maximum colour and aromas. Then the must was fermented in small stainless steel tanks and open tanks. The management of the tannins in this wine is very important.

The wine was aged for 22 months in 300 liters ultra-ne grain French oak barrels, 40% of them new and the rest second and third use. Then it was bottle-aged for at least 14 months.