100% Cabernet Sauvignon from the Colchagua Valley, renowned for making excellent red wines.
Grapes were crushed before being transferred to stainless steel tanks. Fermentation followed, lasting for a period of 12 days. Malolactic fermentation followed, lasting over 10 days, during which period the wine was kept in contact with its skins. Then 30% of the final blend was transferred to French oak for 8 months of barrel ageing.
On the nose, ripe blackberry and blackcurrant aromas. The palate is medium bodied with soft tannins, crisp acidity and a lingering finish.
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