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 at 23-24° brix. Harvest usually takes place at the end of March with a vineyard yield of 12 to 15 tons per hectare.
When the grapes reach the cellar they are cold macerated (11°C) for 24 to 48 hours before fermentation in stainless steel tanks with controlled temperatures (below 28°C). These are pumped over 3 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 for avoiding excessive phenol extraction. All process is thinking to produce wines with high fruit intensity and soft mouth feel sensation.
Ruby red color with purples tones. Intense fresh fruity aroma like blackberries and plums. Soft toasted notes mixed with sweet vanilla .Medium bodied, soft tannins and pleasant finish.