Vinification
The grapes were harvested by hand early in the morning at middle of March. In order to extract aromas 25 % of the must is underwent skin contact at low temperatures prior to alcoholic fermentation and the other 75% is only the free run juicy to fermented in stainless steel tank with select yeast at temperatures ranging from 12° to 14°C during a twenty-days, period allowing the extraction varietals aromas. Then we stir the lees to extract flavour and aromas from the yeast. Prior to bottling, the wines are stabilized and filtered carefully to keep all the fruit.

Notes From Our Winemaker
Our Sauvignon Blanc has a yellow color with greenish tones. A complex nose dominated by pineapple and gooseberry. The mouth follows the nose with a superb mouth feeling and richness. The acidity provides the skeleton and gives the wine focus. The end of mouth extends with lime and minerals. It matches appetizers, Fresh or cooked seafood, such as oysters, scalops and salmon

Recommended Serving Temperature:
Between 12° – 13°C

Vinification
The grapes were harvested by hand early in the morning at middle of March. In order to extract aromas 25 % of the must is underwent skin contact at low temperatures prior to alcoholic fermentation and the other 75% is only the free run juicy to fermented in stainless steel tank with select yeast at temperatures ranging from 12° to 14°C during a twenty-days, period allowing the extraction varietals aromas. Then we stir the lees to extract flavour and aromas from the yeast. Prior to bottling, the wines are stabilized and filtered carefully to keep all the fruit.

Notes From Our Winemaker
Our Sauvignon Blanc has a light yellow color with greenish tones. It’s prominent aromas of lime, grapefruit and gooseberry fruit blend harmoniously with floral notes. In the mouth is crispy, refreshing and long. It matches appetizers, ceviche, seafood and green salads.

Recommended Serving Temperature:
Between 12° – 13°C

Vinification
The grapes were harvested by hand at the end of April. In order to extract color and aromas the must underwent skin contact at low temperatures prior to alcoholic fermentation. The must is then fermented in stainless steel tanks with selected yeasts at temperatures ranging between 26° to 28°C during a seven-day period. The wine is then left to macerate for five additional days in order to extract tannins. The wine is then placed in oak barrels only for eight months to keep the balance of fruit and oak. Then is bottled without filtering to maintain it is extraordinary fruits qualities.

Notes From Our Winemaker
Our Carmenere Reserve has an intense dark red color. Elegant and fruity, with touches of berries, ripe plums, chocolate and pepper notes. Balanced wine well mixed with fruit and oak. Very round and silky. Perfect for fine pastes, mature cheese and Poultry.

Recommended Serving Temperature:
Between 16° – 17°C

Vinification
The Merlot grapes were harvested by hand at the end of March. The must was fermented in stainless steel tanks with selected yeasts at temperatures ranging between 26° to 28°C during a seven-day period. Prior to bottling, the wines are stabilized and filtered carefully to keep all the fruit.

Notes From Our Winemaker
Our Merlot has a bright ruby–violet color. The wine has intense with abundant notes of ripe red fruits, plum and pepper hints. It’s tannins are sweet and velvety. It has a long and lingering finish. Ideal as a company for roast beef, pork, pasta and fresh cheese.

Recommended Serving Temperature:
Between 16° – 18°C

Vinification
The grapes were harvested by hand in the middle of April. The must is fermented in stainless steel tanks with selected yeasts at temperatures ranging from 26° to 28°C during a seven-day period. Prior to bottling, the wines are, stabilized and filtered carefully to keep all the fruit.

Notes From Our Winemaker
Our Cabernet Sauvignon has a rich and concentrated ruby-violet colour. The smell has Blackcurrant and black cherries. Elegant with good balance. It’s tannins are soft and mature. A great choice to match with red meats, herby dishes or mature cheeses .

Recommended Serving Temperature:
Between 16° – 18°C

Vinification
The Carmenere grapes were harvested by hand at the end of April. The must is fermented in stainless steel tanks with selected yeasts at temperatures ranging from 26° to 28°C during a seven-day period. Prior to bottling, the wines are stabilized and filtered carefully to keep all the fruit.

Notes From Our Winemaker
Our Carmenere has an intense dark-violet color. The wine features aromas of fresh red fruit, hints of plums, jam and spices. It is tannins are sweet and velvety. It matches soft, red meats, poultry and soft cheeses.

Recommended Serving Temperature:
Between 16° – 17°C