THE VALLEY AND THE VINEYARDS
The Central Valley’s varied microclimates and diverse soil types make it especially apt for growing Merlot. Flanked by the Andes on the east and the Coastal Range on the west, the valley has many different climates that ensure optimal grape development during the long ripening period. The canopy is managed through moderate leaf plucking, leaving clusters exposed to the morning sun only. Harvested at the end of March, grapes are picked mechanically during the night and manually during the wee hours of the morning.
VINIFICATION
The must is fermented in temperature controlled stainless steel tanks for a period of 7 days. Post-fermentation maceration is conducted at 25º C for seven days and is strictly monitored through regular tastings. Malolactic fermentation takes place spontaneously at 20º C. The wine is not barrel aged as a way to preserve its youth and fruity style.
TASTING NOTES
This Merlot has a ruby red color with violet hues. Its aromas are reminiscent of black fruit preserves, especially plum, blackberries and blueberries, which combine perfectly with its delicate notes of menthol.
On the palate, the wine displays smooth sweet tannins, a velvety texture, a thick structure and a
spicy finish.
