Vinification

The grapes are harvested in accordance with strict monitoring for ripeness and tasting the berries prior to harvest. Once picked, the grapes are transported to the cellar, destemmed, very gently crushed, and deposited directly into the fermentation tank. During fermentation, the must is monitored daily to keep temperatures at 25º–28°C and ensure the extraction is gentle, generating the maximum volume on the palate. Once alcoholic fermentation is complete, malolactic fermentation occurs spontaneously to enhance the development of aromas and complexity on the palate.

Ageing

The oak in which this wine is aged comes from French forests, which is then, toasted by hand in small batches for a unique production of high-quality aromas. The wine is in contact with the wood for a period of 3 months, which intensifies the sensation in the mouth, delivers intense vanilla notes and provides great structure.

Variety: 85% Merlot | Valley: Central Valley | ABV: 12.7% | Winemaker: César Catalán H