Description

The grapes come from the Romeral estate in the Maipo Valley, which is renowned for the high quality of its red wines. The silty-clay soils of alluvial origin and the cool, dry climate give the ideal conditions for well-structured red wines.

The vineyard is planted at a high density (10,100 plants/hectare). Yields are limited to one kilo per vine to ensure that the grapes have a concentrated aroma and flavour. Harvest took place in late April.

The grapes were crushed and given 5 days’ cold maceration, then fermented at 24-26ºC with another 18 days on skins before going through natural malolactic fermentation. The wine was aged in older French and American oak barrels for twelve months before blending and bottling.