Varietal Cabernet Sauvignon 85%, Syrah 10%, Cabernet Franc 3%, Petit Syrah 2%
Appellation Maipo Valley
Alcohol 14%
Total Acidity 5.3 g/l tartaric acid
Volatile Acidity 0.68 g/l acetic acid
pH 3.6
Residual Sugar 2.8
Winemaking:
 The grapes are handpicked according to their ripeness. The grapes are carefully selected prior to crushing. Cold maceration at 8°C takes place for 4 days in stainless steel tanks. Fermentation is conducted at 28°C with soft pumping overs. When maceration is completed (26 days), we press the juice. Malolactic fermentation occurred naturally in barrels (60%) and in stainless steel tanks (40%). The wine was then aged for additional 12 months in the barrels and tanks. The wine was bottled without filtering in order to preserve all its aromas, and was allowed to aged for additional 3 months in bottle prior to its release.