Carmenere,Chile Marchigue price supplier

  The grapes are harvested from end of April or first week of May, being the last variety that enters in the winery. Clusters are stemmed and milled to be fermented in stainless steel tanks. A fermentation of 1 week takes place at temperatures of 25-28°C, followed by a post-fermentative maceration of 10 to 15 days, in order to extract aromas and Flavours with delicacy. Then 60% is raised in contact with staves of French origin for 6 months.

Ripe red fruits nose with a touch of Vanilla and slightly spicy red fruit which gives the wine elegance and intensity. Red fruits in a perfect balance with black and soft toasted ones with spice notes. Full taste, medium-high body and very soft tannins. The aroma notes resonate in the mouth with added dimensions of tobacco and strawberry jam.

Aº:13,3

AT:3,32 g/l

pH: 3,6 g/l