The vineyards are located in Finca de Apalta and El Arcángel de Marchigüe estates in the Colchagua Valley. Here, the soils are of granitic origin and vary in clay content. The leaves closest to the fruit were vigorously pulled in early January to leave the grapes completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of bell-pepper character pyrazines.
Picked by hand the grapes arrived at our Apalta winery, allowing us to use gravity to later transfer them smoothly into their fermentation tanks. First, bunches were selected and destemmed, then the grapes themselves were sorted, leaving out those that were either too green or dried out. Cold maceration at 10ºC for five to seven days. Selected yeasts were then added, which ensured proper fermentation and allowed us to keep all the desired qualities of the grapes. Fermentation lasted 12–15 days at temperatures ranging from 26º to 29ºC. Once fermentation was complete, the wine remained in contact with the skins, and its development was monitored by daily tastings.
Barrel ageing: 80% of this wine was aged for 18 months in new French oak barrels, and 20% in second-use French oak.
92% Carmenere - 8% Petit Verdot