The Maule Valley in Chile
| Wine maker notes |
| Manual harvesting starts February 25th and lasts until early March 25th. After pressing, a long maceration on the skins takes place. Fermentation takes place for seven to ten days in stainless steel tanks at between 77 – 86˚F. Post fermentation the wine macerates for over 40 days. |
| Food pairing |
| Well-matched with roasted meat, hearty pastas and hard cheeses. |