Variety: Cabernet Sauvignon

D.O.: Central Valley

Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.

Harvest: The  grapes  were  harvested  between 20th March and 25th April,  when  their  organoleptic qualities, aromas and tannins were at their best.


Winemaking: The selected  clusters  were  transported  to  the  winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French and American oak during 4 to 6 months.

Tasting Notes

This wine is intense ruby red in colour. The  nose reveals  fresh  red  fruit, such  as  raspberries  and strawberries,  together with  blueberries  and blackcurrants, intermingled with  soft notes  of  vanilla and  chocolate.

Good body and balanced acidity, with ripe tannins, and a plaesant ending.

Food Pairing

Best  served  at  between  16°C  and  18°C.  This  wine  pairs  well  with  mature cheese,  red  meat, as well as roast duck or lamb.