The winemaking process began with a cool pre-fermentation maceration at 8ºC for 2–3 days, followed by alcoholic fermentation in stainless steel tanks with both native and selected yeasts. The wine undergoes a post-fermentation maceration for 4–5 days prior to malolactic fermentation, which takes place spontaneously in stainless steel tanks, foudres, and barrels, where the wine is then aged for 10 months in 80% French barrels,10% in French foudres & 10% in stainless steel tanks.
Around 90% Carmenere and 10% Cabernet Sauvignon. Intense blackcurrant and typical green capsicum notes, that give way to hints of black pepper and tobacco leaf on the nose. The palate has a bright, fresh berry feel with Carmenère's darker leafy note. It's the quintessential expression of Emiliana's Colchagua vineyards at Los Robles. Juicy and bright, very delicious! Great with lamb!
