Molina Vineyard. VII region, Chili (Central valley) San Pedro and San Miguel Vineyard: Big temperature amplitude between day and night, perfect for good phenol (tannins and antocians) ripeness.
The grapes are harvested with 23-25° brix. Harvest usually takes place towards the end of April. The vineyard yield is 12 to 15 tons per hectare.
When the grapes reach the cellar they are cold macerated (11°C) for 24 to 48 hours and then start the fermentation in stainless steel tanks with controlled temperatures (below 28 °C). These are pumped over 3 to 4 times/day in order to obtain a wine with a good color that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without any skins. All process is thinking to produce wines with high fruity intensity and soft mouth feel sensation.
Intense purple with blackish tones. Ripe fruity and fresh aromas like blackberry and blackcurrant blended with notable spices notes, tobacco and vanilla hints. Gentle, velvety wine, medium-bodied, pleasant finish. It is different and surprises the consumer with its first impression.
Perfect with spiced food like Mexican and Thai. Pork, duck, game meets or cheeses.
Ideal temperature for drinking: 15-17°C