Vines are planted at low density: 4000 per HA on parcels of land of clayey silt terroir, site of an ancient lake, characterized by deep soil where the Carménère can develop without suffering from the high summer temperatures. It gives a rich, but fresh fruity taste of cherry, long lasting flavours, soft and smooth tannins. The grapes are harvested by hand in order to produce the highest quality possible. Fermented for 8 days in temperature controlled stainless steel, punching down and pumping over each day. Once fully fermented, the wine is left to macerate for a further 5-6 days before being transferred into stainless steel vats to mature. Intense fruit on the nose. Notes of strawberry and raspberry and ripe plum. Plus hints of liquorice and caramel. Dense and juicy on the palate with mature acidity and fine tannins. Lots of fruit, plum, raspberry and cherry. Long finish with spicy notes.