Varietal Carménère 85%, Petite Sirah 8%, Syrah 7%
Appellation Maipo Valley
Alcohol 14%
Total acidity 5.2 g/l tartaric acid
Volatile Acidity 0.69 g/l acetic acid
pH 3.59
Residual Sugar 2.67
Winemaking
The grapes were handpicked during the second week of May, according to the ripeness of the grapes. After reception the grapes were selected and gently crushed. A cold maceration at 8°C took place in stainless steel tanks for 5 days. Fermentation was conducted at 28 – 30°C, with soft pumping overs. Total maceration period was 24 days. Malolactic fermentation occurred naturally in barrels (60%) and in stainless steel tanks (40%). 60% of the wine was aged in new French and American barrels for 12 months. The rest of the wine remained in tanks in order to enhance its fruitiness. The wine was bottled without filtering and was kept in bottle for additional 3 months prior to its release.