Intense ruby red colour. Intense nose of ripe strawberry, anise, liquorice and caramel. In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish.
Roasted short ribs with aromatic spices.
Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighbouring areas Solana Winery receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months
This Cabernet Sauvignon is made starting with grapes from parcels in Los Riscos sector, characterized by deep, rocky loam-clay.
Hand picking, with double selection in vineyard. Maceration: 18-20 days with cold pre-fermentative maceration for four days at less than 10 degrees Celsius. Traditional pumping-over and punching. Fermentation: Starts with active dry yeast (Bay/anus); temperature 25 to 28 degrees Celsius. Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves, followed by a 15 month during ageing on oak vats.