The grapes for this special bottling come from old vines of a single vineyard located in the heights of San Luis de Pirque, in the Maipo Valley, at 2,000 feet above sea level.
Low yielding production, ideal weather conditions give us wines of a perfect balance.

Winemaking process:

Once the Gran Cuvée Cabernet Sauvignon grapes are harvested, they are crushed, destemmed and placed into fermenting tanks.

After a maceration of four days, part of the wine is fermented with indigenous yeast. This process will bring out the best of the "terroir".
The fermentation process, which is strictly kept under controlled temperatures between 25
and 30°C, is a very traditional and natural one, with an almost total absence of chemicals.

The post-fermentation maceration lasts three weeks, allowing to achieve a better extraction of tannins. After ten to twelve months in authentic French oak barrels from different barrel makers, allowing greater complexity, this wine is aged six months in the bottle.

Tasting note:

This Gran Cuvée Cabernet Sauvignon 2006 reveals an intense purple color, a complex nose of black fruits with a spicy hint, accompanied by light Vanilla and chocolaty notes. It is a full bodied wine, supple, with a very good balance of tannins and acidity.

Food Recommendation: Beef, Game

Cheese Recommendation: Firm Cheeses