Dark ruby red color with purple reflections. Typical nose of dark fruit such as blackberries, myrtilles, plums and strawberry with a slightly spicy undertone. In the mouth nice and fruity and juicy with a small bitterness typical of Carmenère. Medium finish that continues to linger pleasantly and smoothly.

Due to its slightly bitter character, Carmenère is ideal with red meat or barbecue in general, but can alsopairs perfectly with stronger tasting meats such as lamb, ostrich or wild duck.

climate

Curicó valley is divided into several other smaller valleys. The cooler valleys like Lontué are used for white grapes and the slightly warmer ones like Maule for red wines. A general characteristic is that the temperature can vary greatly during the day and at night. This means that the grapes can ripen slowly and for a long time. In general, there is a Mediterranean climate with warm dry summers and short cold winters. Both the Andes mountains and the ocean play a major role in this.

soil

Poor sandy soils varying between more clay or more calcareous soils.

vinification

The grapes are picked in the cool of the morning. Classic fermentation is started in stainless steel barrels with maceration on the skins. After 2-3 months, it is separated from its lees and rested in stainless steel for a while before being bottled.