Blend – Cabernet Sauvignon 60% – Sangiovese 40%
High altitude vine cultivation (870 m a.s.l.) allows for progressive and gentle grape ripening. The warm days and the cool, night breeze that descends from the Andes Mountains are the keys to the expression of fresh fruit and spice aromas that distinguish Aconcagua Valley wines.
Hand-picked, fermented in temperature-controlled stainless steel (30ºC) it was macerated for 25 days and then aged in 225-litre French and American oak barrels for 12 months. After bottling this wine was aged for at least 6 additional months before release.
A unique blend with deep raspberry and red fruit aromas with balsamic notes. A full body wine great concentration and a refreshing acidity.