Ruby red colour with violet hues. Its aromas are reminiscent of black fruit preserves, especially plum, blackberries and blueberries, which combine perfectly with its delicate notes of menthol. On the palate, the wine displays smooth sweet tannins, a velvety texture, a thick structure and a spicy finish.
It all began in 1851 when a young Silvestre Ochagavia started a revolution in national winemaking by planting the first French varieties in Santiago. With more than 165 years of existence and pioneers of chilean viticulture, Viña Ochagavia creates disctintive and passionate wines for the world to enjoy.
The must is fermented in temperature controlled stainless steel tanks for a period of 7 days. Post-fermentation maceration is conducted at 25° C for seven days and is strictly monitored through regular tastings. Malolactic fermentation takes place spontaneously at 20° C. The wine is not barrel aged as a way to preserve its youth and fruity style.