Appearance: Ruby red color, bright, red highlights. Nose: Intense strawberry and raspberry nose with a hint of cacao. In mouth: Pleasant and lively mouth entry; medium bodied, with well-blended tannins in the finish.

Barbecued beef

climate

Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles).

soil

parcels in the Requingua estate’s northern sector are characterized by deep, loam-clay soil.

vinification

Maceration: Short maceration period - 10 days. Extraction: Traditional pumping-over, and mixing with liquid nitrogen. Fermentation: Starts with active dry yeast (Bayanus) Temperature: 25-28 degrees Celsius (77-82 Fahrenheit) Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.