| Grape varieties |
50% Cabernet Sauvignon, 13% Syrah, 7% Petit Verdot, 30% Carmènere |
| Origin |
La Florida Santiago (Chile) |
| Harvest |
The harvest took place between the 15th April and 5th May. The grapes were carefully selected by hand, then gently pressed in stainless steel tanks followed by a pre-fermentation cold maceration between 8 °C and 10 °C. |
| Vinification |
The grapes were fermented at 23 °C – 28 °C with two to three remontages/pipe-overs per day. Each lot was macerated separately, so the total relative duration of this process was of 15 to 20 days. |
| Ageing |
70% of the wine was aged for 10 months, half in American oak and half in French oak, while the remaining 30% was kept in stainless steel tanks. |
| Pairing |
Pairs well with semi-ripe cow or goat’s cheeses. It allows for a wide spectrum of food options, particularly beef, pork and game, stews and spicy dishes. Also goes very well with charcuterie and grilled sausages. |