This wine is a good match with tomato based pasta sauces, especially Bolognese and red meat dishes.
Cold maceration. Traditional fermentation at controlled temperatures (28°C / 82°F) in cement tanks. 10% gets post-fermentation maceration. 40% gets malolactic fermentation in French oak barrels. The blend has 8 months of french oak barrel ageing and it is bottled one year later.
Santa Carolina has been a pioneer of Chilean wine since 1875 when Luis Pereyra Cotapos founded the winery, which he named after his wife.