100% Cinsault from a vineyard plot in Pinihue in the Itata Valley. Cold maceration for 4 days with 30% whole cluster and indigenous yeasts. Aged for 6 months in 2500L foudre without toast, bottles with no fining, no filtration. Light red, with vibrant red fruit notes and some hints of wild herbs, the palate has soft tannins and great acidity, leading to a long finish.
