Traditional trellis driving, yield per hectare.
Controlled through pruning and drip irrigation.
The vineyards are located mainly in the area of ​​maría pinto and melipilla, longest part of the maipo valley, located closer to the coastal area having more moderate temperatures due to the breezes from the Pacific Ocean, preserving in a better way the typical aromas of the vineyards.

HARVEST
Second half of March, first week of April

Winemaking
Harvest done by hand. grinding, pressing in pneumatic press, musts decantation.
a 40% of the must is fermented in stainless steel tanks and the 60% ferments in French oak wood at a temperature between 13-14 ° C per 18-21 days. Once the fermentation is finished, the wine is preserved in wood and with yeast days for approximately 5-6 months and then make the final mix.

CRIANZA
Store in stainless steel and French wood until spring of the same year.

FINNING
Bentonite. Pressure filtration and sterile membrane.

TASTING NOTE
Intense yellow color with golden reflections. expressive and cheerful nose, citrus fruits like pineapple, tangerine and green apple. Features fair touches of wood such as vanilla and toasted almonds. in the mouth it is fresh, good volume, alive and persistent.

TECHNICAL DATA
Alcohol: 13,7 %
Acidity: 4,57 g/l
pH: 3,3
Residual sugar: 2,67 g/l

Maipo Valley
Traditional trellis driving
Well drained alluvial soil in the foothills of medium fertility.
Dry mediterranean climate, great thermal amplitude during the ripening period of the grapes.

HARVEST
During the month of April.

Winemaking
Harvest done by hand, destemming and grinding.
Cold maceration by 2-5 days for the extraction of aromas and ripe tannins.
Fermentation in stainless steel tanks at controlled temperature, between 26-30 ° during 8-12 days.

CRIANZA
a 60% of the mixture is aged for approximately 6 months in French and American oak wood. once reached its optimum of aromas and flavors delivered by the wood, the final mixture is made with the components stored in steel tanks.

FINNING
Natural. Pressure filtration and final membrane. cold treatment.

TASTING NOTE
Vivid cherry red, bright and intense. fruity nose, ripe cherry, figs, ripe plum with hints of spices like cinnamon, clove and vanilla. In the mouth it is structured, soft and round tannins. great persistence.

TECHNICAL DATA
Alcohol: 13,7 %
Acidity: 3,35 g/l
pH: 3,62
Residual sugar: 2,7 g/l

VALLE
Maipo Valley
Traditional trellis driving
Well drained alluvial soil in the foothills of medium fertility.
Dry mediterranean climate, great thermal amplitude during the ripening period of the grapes.

HARVEST
During the second and third week of April.

Winemaking

Harvesting is done manually, destemming and grinding. cold maceration to improve aromatic extraction.

Short fermentation of 2-3 days in stainless steel ponds, between 25-28 ° per 8-10 days approx.

CRIANZA
Aprox. a 60% of the mixture is aged between 6 a 8 months in French and American oak wood. medium roast. The rest is kept in stainless steel tanks preserving the fruit..

FINNING
Natural. Cartridge and land filtration.

TASTING NOTE

Ruby red with violet reflections, shiny.

The nose presents red fruits and black plums, berries, vanilla and caramel note.
In the mouth it is integrated, juicy, soft and well structured.

TECHNICAL DATA
Alcohol: 13,5 %
Acidity: 3,63 g/l
pH: 3,50
Residual sugar: 3 g/

VALLE
Maipo Valley
Conduction on a traditional trellis alluvial soil on the foothills of good drainage and medium fertility.
Dry mediterranean climate, great thermal amplitude during the maturity period of
Grapes.

HARVEST
It takes place approximately in the first half of April.

Winemaking

Manual harvest, destemming and grinding.
Fermentation in stainless steel tanks at controlled temperature, between 28-30 ° for approximately 8-10 days.

CRIANZA
a 55% was aged for 6 a 8 months in French and American oak wood. the final mixture is made with aged components in wood and stainless steel.

FINNING
Natural. pressure filtration and final membrane. cold treatment.

TASTING NOTE

Red violet, clear and intense. floral aromas and notes of wild blackberries and raspberry mixed with toasted and coconut notes. It is medium volume, ripe and fruity.

TECHNICAL DATA
Alcohol: 13,5 %
Acidity: 3,58 g/l
pH: 3,57
Residual sugar: 2,84 g/l

VALLE
Mediterranean climate, the Casablanca Valley is located approximately 40 km from the coastline. It is subject to the influence of the ocean, causing low temperatures at night and morning fogs. This condition allows the grapes to have a longer ripening cycle and a better balance between acidity and a greater aromatic potential..

HARVEST
End of march.

Winemaking

The grapes are harvested in bins by hand. They are transferred to the winery in the early hours of the day when temperatures are less high.. Later, the grinding and fermentation is carried out in stainless steel tanks at controlled temperatures between 24-26 ° C for approx.. 7-8 days. Later around a 40% of the mixture is aged in French oak wood for approx.. 4-5 months to give a fine and subtle touch of wood and complexity.

CLARIFICATION
Natural clarification. Final membrane filtration.

BOTTLING
Every year since the beginning of spring.

TASTING NOTE

Pale and bright ruby ​​red color.
Very expressive nose with aromas of fresh red fruit such as strawberries, cranberries and cherries, plus delicate notes of cinnamon and toast.
In the mouth, fruit flavors well integrated with the wood predominate., soft, round tannins.

PAIRING
Baked fatty fish, white meat poultry casserole, pasta with creamy but not very seasoned sauces, sushi, grilled salmon.

TECHNICAL DATA
Alcohol: 14 %
Acidity: 4,2 g/l
pH: 3,39
Residual sugar: 2,43 g/l

VALLE
Mediterranean climate, the Casablanca Valley is located approximately 40 km from the coastline. It is subject to the influence of the ocean, causing low temperatures at night and morning fogs. This condition allows the grapes to have a longer ripening cycle and a better balance between acidity and a greater aromatic potential..

HARVEST
End of march.

Winemaking

The grapes are harvested in bins by hand. They are transferred to the winery in the early hours of the day when temperatures are less high.. Later, the grinding and fermentation is carried out in stainless steel tanks at controlled temperatures between 24-26 ° C for approx.. 7-8 days. Later around a 40% of the mixture is aged in French oak wood for approx.. 4-5 months to give a fine and subtle touch of wood and complexity.

CLARIFICATION
Natural clarification. Final membrane filtration.

BOTTLING
Every year since the beginning of spring.

TASTING NOTE

Pale and bright ruby ​​red color.
Very expressive nose with aromas of fresh red fruit such as strawberries, cranberries and cherries, plus delicate notes of cinnamon and toast.
In the mouth, fruit flavors well integrated with the wood predominate., soft, round tannins.

PAIRING
Baked fatty fish, white meat poultry casserole, pasta with creamy but not very seasoned sauces, sushi, grilled salmon.

TECHNICAL DATA
Alcohol: 14 %
Acidity: 4,2 g/l
pH: 3,39
Residual sugar: 2,43 g/l

VALLE
Maipo Valley
Traditional trellis driving, yield per hectare, controlled through pruning and drip irrigation.
Vineyards located mainly in the Maipo Bajo area (melipilla) where temperatures are lowest during the ripening period, collaborating in maintaining the enhancement of aromas.

HARVEST
End of february, early March

Winemaking

Grinding, destemming, pressing in pneumatic press.
Decantation of musts. fermentation in stainless steel tanks with controlled temperature between 11-13 ° for approximately 18-21 days.

AGING

Keeps in stainless steel on its fine "lees", with weekly pumping in order to obtain a better volume and roundness on the palate.

FINNING

Bentonite. pressure filtration and sterile membrane.

TASTING NOTE

Greenish yellow color, shiny.
Expressive and fresh, grapefruit nose, lima, citrus notes, white flowers and herbs. Very fresh on the palate, good volume, lively, citrus acidity.

TECHNICAL DATA
Alcohol: 12,5 %
Acidity: 4,7 g/l
pH: 3,2
Residual sugar: 2,15 g/l

VALLE
Maipo Valley
Traditional trellis driving, yield per hectare, controlled through pruning and drip irrigation.
Vineyards located mainly in the Maipo Bajo area (melipilla) where temperatures are lowest during the ripening period, collaborating in maintaining the enhancement of aromas.

HARVEST
End of february, early March

Winemaking

Grinding, destemming, pressing in pneumatic press.
Decantation of musts. fermentation in stainless steel tanks with controlled temperature between 11-13 ° for approximately 18-21 days.

AGING

Keeps in stainless steel on its fine "lees", with weekly pumping in order to obtain a better volume and roundness on the palate.

FINNING

Bentonite. pressure filtration and sterile membrane.

TASTING NOTE

Greenish yellow color, shiny.
Expressive and fresh, grapefruit nose, lima, citrus notes, white flowers and herbs. Very fresh on the palate, good volume, lively, citrus acidity.

TECHNICAL DATA
Alcohol: 12,5 %
Acidity: 4,7 g/l
pH: 3,2
Residual sugar: 2,15 g/l