Grape Varieties: 40% Manto Negro 40% Cabernet Sauvignon 20% Syrah
Production process: Harvested in small boxes of 10-12 kg, the grapes are selected by hand and fermented in temperature controlled stainless steel tanks which hold between 4600 and 8850 litres. The maceration takes an average of 15 to 17 days, for the malolactic fermentation, we use stainless steel and concrete tanks.
Ageing: 12 months in medium toasted oak barrels, of which 60% are French Oak and 40% American, with a maximum of 3 uses.
Alcohol Content: 14,5%
Acidity: 4,5
Ph: 3,67