The fruit comes from select plots in the San Bernardo vineyard in the Maipo Valley, renowned for its high-quality red wines. The alluvial clay-loam soils belong to the third geological terrace created by the Maipo River. The most distinctive characteristic is the presence of gravel in the third soil horizon, which, together with the clay matrix, ensures an excellent balance of water retention and drainage. The climate during the grape ripening period is dry and warm, cooled by breezes blowing towards the Andes Mountains in the afternoons. These are the key characteristics of an ideal terroir for producing structured, elegant, and long-lasting red wines. The grapes are harvested by hand in 10 kg crates. A manual selection of bunches is carried out in the vineyard, followed by a selection of berries at the winery. Before alcoholic fermentation, the must undergoes cold maceration for three days. Bordeaux-style vinification is carried out at 25-28°C with particular care to ensure good tannin extraction. Total maceration lasts 30 to 32 days. Aging is 80% in 2,000 and 4,000-liter French oak foudres and 20% in new 225-liter French oak barrels, where malolactic fermentation takes place and the wine is aged for approximately 18 months.

Origin: Maipo Valley.

Color: Deep cherry red.

Aroma: Black and red fruits such as plum, blackcurrant, cherry, and notes of fresh tobacco, cinnamon and roasted coffee beans.

Taste: Full-bodied with abundant, fine-textured tannins, persistent, balanced and complex. With great aging potential.

Pairing: Stews, meats with infiltrated fat.

Serving temperature: 16°C.