Brisa / Carmenère
The grapes come from different growers in Chile’s Central Valley, where there is a predominance of alluvial soils in most areas.
A wide range of strategies and techniques are used for canopy management, placing the stems in an upright position, all aimed at maximizing the amount of sunlight in the fruit’s ripening zone. Irrigation is applied prudently to maintain the balanced growth of the vine and achieve a constant ripening rate. The grapes are harvested manually to ensure that they arrive in good condition at the winery. It separates from the broom and then grinds, leaving a significant percentage of whole grains. The fermentation lasts about 10 days, it is done by inoculating selected yeasts on the pomace and juice, traces are made for an extraction of color and flavors found in the skin of the grains. The fermentation temperature is regulated between 26 and 28 ° C in order to retain the character of the fruit. Once the alcoholic fermentation is finished, the malolactic fermentation is carried out naturally. It is stored in stainless steel tanks until it is packed.
Purple red with nuances of violet.
Blackberries and plums with notes of spices and chocolate.
Fruity, with silky tannins and a pleasing ﬁnish.