Denomination of Origin: Colchagua Valley.
Vine Selection: Clones 46C, 169, and others.
Filtration: Cartridge filtered prior to bottling.
Vineyard Yield: 7 ton/ha (2.8 ton/acre).
Grape Varieties: Cabernet Sauvignon 90%, Merlot 10%.
Oak Aging: 55% of the wine was aged in French oak barrels (1st, 2nd, and 3rd use) for 12 months.
Aging Recommendations: Enjoy now or cellar up to 10 years.
Recommended Serving Temperature: 17º–19ºC (62º–66ºF).
Food Pairing: Highly recommended with red meats, stir-fried beef, spaghetti with Bolognese sauce, and lamb chops with Cabernet-mushroom sauce.
Total Acidity (H2 SO4) 3.68 g/lt.
Residual Sugar 3.49 g/lt.
Volatile Acidity (C2H4O2) 0.58 g/lt.
Free So2 0.025 g/lt.