Grapes - Cinsault
Region - Chile
Winemaking - Ancestral farming by hand and horse. Naturally fermented with native yeasts. Open top fermenters. Caps were punched down by hand. Pressing manual. No temp control (besides opening closing windows) open tank. Pinch of sulfites after Malolactic that normally finishes a full 7 months after harvest with next summer´s heat
What it tastes Like - Notes of ripe cherries, blackberries, plum and a touch of spice, with a juicy acidity that only very few can achieve with Cinsault.