A wonderful wine to accompany red meat, pork, spicy sausage or cheese soufflés.
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.