A deep, heavy red wine with ripe and bountiful fruit flavors of raspberry and plum, interwoven with scents of vanilla, mint and clove that comes from the wood. It has a full body and an appealing combination of acidity, bitterness, sweetness and subtlety,
The Cabernet Sauvignon grapes arrived to the winery in the morning after being mechanically harvested.
The grapes were separated from the stems and after gentle pressing, the must is transferred with the skins and seeds into stainless steel tanks to begin the fermentation. Fermentation is carried out for 7 days at a temperature of 28°C, under different conditions required to generate the color, flavors, and aromas typical of this variety.
After fermentation is complete, the grapes are gently pressed in the pneumatic press and transferred to an insulated stainless steel tank to commence natural malolactic fermentation, which is a fermentation process intended to stabilize and soften the wine.
After completing malolactic fermentation, the wine is transferred to French oak barrels to mature for six months