Meeting Marco

Blend: 70% Cabernet Sauvignon, 30% Carménère Location: Colchagua Valley Alcohol: 13.5% ABV Tasting Note: This wine has a nice ruby red colour. On the nose it has a lot of fruit intensity such as raspberries and cherries, mixed with light notes of cedar and spices from its aging. In the mouth it is soft but with a good tannic structure. Elegant and complex with good persistence. Vinification: Bunches were selected, followed by a cold soaking of 4 days at 8°C. Then fermentation for three weeks and maceration for 10 days. Aging for 10 months in used French oak barrels to impart subtle aromas and flavours of oak that serve to complement the fruit Character of the wine and the expression of the terroir from which it comes. Vegetarian: Yes Vegan: Yes Food Match: Steak with herbs, spiced pork cutlets, hard cheeses, grilled vegetable kebabs.

Blend: 100% Cabernet Sauvignon Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: Intense, deep ruby red colour. The nose is complex, with red fruits and notes of spice, as well as a great mineral content coming from the granite that constitutes the soil. In the mouth it is elegant, with good structure, lots of energy and good acidity. This makes it fresh, vibrant and juicy, as well as helping the wine in its potential in the bottle. Vinification: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. 7 days cold soak at 8°C. Aging for 6 months in second and third use French oak barrels and followed by 12 months in untoasted 2,500ltr French oak casks. Aging for a short time in used barrels imparts subtle aromas and flavours of oak that serve only as a complement to freshness, energy and expression of the ‘terroir’ of the wine. Vegetarian: Yes Vegan: Yes Food Match: Chateaubriand, bone-in prime rib, roast lamb, grilled king oyster mushrooms, strong hard cheeses.

Blend: 100% Carménère Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: Elegant nose, with blackberry, black & red pepper, cinnamon, tobacco, and spices. In the mouth it has a good structure, a pleasant acidity, great persistence, and a long finish. Vinification: 5 days cold soak followed by fermentation for 15 days and a further 12 days maceration. Aged for 14 months in French oak barrels. Vegetarian: Yes Vegan: Yes Food Match: Roast beef, ribeye steak, Lamp rump chops, vegetable tagine.

Blend: 100% Cabernet Sauvignon Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: Intense, deep ruby red colour. The nose is complex, with red fruits and notes of spice, as well as a great mineral content coming from the granite that constitutes the soil. In the mouth it is elegant, with good structure, lots of energy and good acidity. This makes it fresh, vibrant and juicy, as well as helping the wine in its potential in the bottle. Vinification: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. 7 days cold soak at 8°C. Aging for 6 months in second and third use French oak barrels and followed by 12 months in untoasted 2,500ltr French oak casks. Aging for a short time in used barrels imparts subtle aromas and flavours of oak that serve only as a complement to freshness, energy and expression of the ‘terroir’ of the wine. Vegetarian: Yes Vegan: Yes Food Match: Chateaubriand, bone-in prime rib, roast lamb, grilled king oyster mushrooms, strong hard cheeses.

Blend: 71% Cabernet Sauvignon, 15% Petit Verdot, 8% Carménère, 6% Syrah Location: Colchagua Valley Alcohol: 14.5% ABV Tasting Note: The intensity of aromas on the nose presents black and red fruits and a great mineral content coming from the granite that constitutes the soil. In the mouth richness is allied to elegance, soft tannins, and a fine acidity that keeps things fresh & vibrant and the finish is long, multi-layered, and expansive. Complex and with notable structure from the tannins suggesting cellaring potential, delicious now but likely to gain ever greater interest with time. Vinification: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. The harvest took place between March 18 and April 5, beginning with Syrah, then Cabernet Sauvignon, Petit Verdot and ending with Carmenere. In the winery, bunches and berries were selected, followed by a cold soaking of 8 days at 7°C. Aging for 17 months in French oak barrels 9% new and 91% used to have aromas and flavours of oak that serve only as a complement to the freshness, energy and expression of the “terroir” of the wine. Vegetarian: Yes Vegan: Yes Food Match: Fine cuts of beef: fillet, porterhouse, Tomahawk steak; roast game, vegetable ‘steaks’