Predominantly Cabernet Sauvignon with a smaller portion of Merlot from the Colchagua Valley, renowned for making excellent red wines.
Grapes were cold soaked at 10ºC for 5 days to extract aroma and colour, then fermented in temperature controlled stainless steel tanks for 12 days and kept on their skins to give structure and colour. After malolactic fermentation 45% of the final blend was aged in French oak barrels for 10 months to add complexity and roundness.
Aromas of fresh strawberries, cherries, and raspberries with undertones of blackcurrant, tobacco and sweet spice. The use of French oak lends notes of vanilla, caramel and mocha. Medium bodied and well balanced, with smooth tannins and lingering spice flavours.
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