A wonderful wine to accompany red meat, pork, spicy sausage or cheese souffl̩s.
Manually harvested during the months of April and May the grapes first de-stemmed, crushed and macerated in cold water for 5 days to achieve maximum color extraction and to avoid excessive tannin reduction. Fermentation takes place at temperatures between 24 and 28�C. 10% wood is used during the fermentation process to increase color fixation and to stabilize wines as well as add flavour and complexity to the wines. After alcoholic fermentation, 20% of the wine was aged in French oak for 8 months for sweetening and complexity.
Superb quality and craftsmanship are the hallmarks of Santa Rita, one of Chile�۪s most admired and innovative wine estates. The ���120� series of wines was named after the historic event in which 120 soldiers took refuge in Santa Rita�۪s cellars in 1814 during the fight for Chile�۪s independence.