Reserva Carmenere

VINIFICATION

The grapes were harvested by hand at the end of April. In order to extract color and aromas the must underwent skin contact at low temperatures prior the alcoholic fermentation. The must is then fermented in stainless steel tanks with selected yeasts at temperatures ranging between 26° to 28°C during a seven-days period. The wine is then left to macerate for five additional days in order to extract tannins. The wine is then aged in oak barrels for eight months to keep the balance of the fruit and oak. It is bottled without filtering to maintain its character.