These Cabernet Sauvignon grapes were discovered in choice sites in Chile’s Colchagua and Maipo Valleys: 20-year-old vineyards planted in clay and alluvial soils. A dry climate and proximity to the Andes produce wide day/night temperature swings, maintaining the grapes’ acidity levels while encouraging full flavor ripening. The grapes are handpicked, hand- selected and destemmed before undergoing a cold maceration for three days to extract black fruit notes. The must is fermented at 82 to 86°F with three pumpovers per day. After a total of 20 days’ skin contact, the wine is aged in 20% new oak barrels, 80% French and 20% American for 10 months.
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