An intensive red violet wine, on the nose red and black fruit are dominant with a touch of spice distinctive of this variety which is intermingled with aromas of vanilla, clove and tobacco from the wood used in the production process. On the palate this Cabernet Sauvignon is well-rounded, with sweet, elegant tannins that remain strong providing a juicy, fresh and lingering finish.
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.
Winery
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.
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