Aromo Barrel Selection The Blend

Aromo Barrel Selection The Blend is made from a careful selection of grapes from the heart of the Maule Valley in Chile. The pre-selected grapes were handpicked, chilled and processed in the destemmer-crusher. They were then dumped into the fermentation tank for a pre-fermentation maceration that lasted 3 to 5 days. Alcoholic fermentation included the use of select yeasts and took place at 25°C - 26ºC for Carmenère and Petit Verdot and up to 27ºC - 28ºC for Cabernet Sauvignon. Following a brief post-fermentation maceration, the wine was transferred to barrels for the malolactic fermentation stage to take over. One third of the wine was barrel aged in first-use French oak barrels, another third in second-use barrels and the remaining third in third-use barrels, for 14 months. The wines were finally blended. No clarification or tartrate stabilization were necessary, as the blended wine achieved this naturally. Deep ruby red color with blue reflects and intense aromas of wild fruits and spices in harmony with tones of tobacco, smoke and vanilla are the results of its peaceful maturing in French oak barrels for 14 months.