Appearance: Intense ruby red color. Nose: Intense nose of ripe strawberry, anis, licorice and caramel. In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish.

Roasted short ribs with aromatic spices.

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) and the Andes mountains (50 kilometers).

soil

Characterized by deep, rocky loam-clay soil.

vinification

Hand picked, with double selection in vineyard. Maceration: 18-20 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius. Extraction: Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius. Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine aged eight months in French and American oak barrels.