100% Pinot Noir from vineyards in the Casablanca, Leyda, and Zapallar Valleys, all within the Aconcagua wine region.
Grapes were cold soaked at 7°C for 5 days to extract aroma and colour, especially important for thin-skinned Pinot Noir. Fermented in temperature controlled stainless steel tanks and kept on their skins for 15-20 days to give structure and colour. After malolactic fermentation 40% of the final blend was aged in French oak barrels for 6 to 7 months.
Very fruity with aromas of raspberries, strawberries and cherries along with a floral touch and some well-integrated oak. The light-bodied palate is delicate and fresh with soft and silky tannins and excellent acidity; the red fruit reappears along with a touch of anise. A perfumed and fresh finish with good balance and pronounced varietal characteristics.
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