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Our Wine


  • Valley: Curicó
  • pH: 3,49
  • Acidity: 5,33 gr/lt
  • Alcohol: 13,0°
  • Residual sugar: 3,2-3,8 gr/lt
  • Yield / hectare: 12 tons

Our Syrah Reserva 2013 is a deep and very vibrant violet-red color. The nose unfolds with aromas of berries and black fruit, with added complexity from sweet tones such as cinnamon and mocha blended with delicate toasted notes. The palate opens smoothly and gains intensity, displaying a structure that allows for an enjoyable persistence at the finish.

Curicó Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.

The grapes were hand-picked in April and taken in bins to the winery, where they were gently crushed and deposited in stainless steel tanks. Approximately 80% of the fruit underwent a pre-fermentation maceration at 10ºC (50ºF) for 5–7 days to enhance color extraction and maximize fruit flavors. Alcoholic fermentation was carried out at 28º– 30º C (79º–86ºF) with three pumpovers daily.
The duration of post-fermentation maceration depended on the development of each batch, and contact with the lees lasted for 15–20 days. After this maceration, 70% of the wine was aged for approximately six months in French oak barrels and 10% in American oak barrels to create a well-rounded wine and help round out the tannins. Once the final blend was obtained, the wine was naturally decanted and lightly filtered before being bottled.

Serving suggestions
Serve with roasted red meat, roast lamb, smoked ham, and bacon.

Best served at
16°–18º C (61°–64°F)