The grapes were harvested at optimal ripeness and sorted to ensure only the healthy fruit was vinified. The fruit was then carefully crushed and destemmed. Fermentation took place in stainless steel vats at controlled temperatures ranging between 28°C and 30°C, lasting for seven days. Post-fermentation maceration took place over four days to extract the aromatics of the Carmenere grape. The wine was vinified without oak to allow the purity of the fruit to be fully expressed. 

This intensely coloured Carmenère delivers exuberant red fruit aromas, followed by a fruity palate with juicy notes of cherry. With a smooth texture, this is a great, easy-drinking wine.