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Composition: 100% Viognier
Winemaking: Winemaking began with cloudy fermentation using selected yeasts in stainless steel tanks at between 14ºC and 16ºC. Later the wine was aged with lies for ten months in French oak. There was no manolactic fermentation in order to keep the wine fresh and fruit-filled.
Food pairings: Excellent with white meat, Asian food and salads with grilled vegetables.
Cellaring Recommendations: Three years
Alcohol content: 14,1% Vol
Format: 750 ml.
Ideal temperature for serving: 57°F and 60°F.
Varietal Composition : 100% Malbec
Geographic Area: Pencahue, Maule Valley
Winemaking: The grapes, from our own production, were selected and manually harvested, then subjected to a cold maceration for three days. The must was then fermented with selected yeasts in stainless steel tanks at 27ºC. The wine underwent malolactic fermentation in French barrels, where it was aged for ten months.
Winemaker’s comments: This wine is an intense, dark ruby colour. The bouquet unveils notes of cherries, morello cherries and a hint of violets. On the palate, there are fruit-filled notes of black cherries, a touch of spice and soft vanilla as a result of the barrel-aging.
Food pairings: This wine is excellent with beef, pork and meat casseroles as well as mature cheeses. Best served at between 61°F and 64°F.
Cellaring Recommendations: Four to six years.
Alcohol Content: 14.0 % Vol.
Total Acidity : 4.06 g/L (expressed in Sulphuric Acid)
Residual Sugar: 2.5 g/L
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