Wine Making Note
The pre-selected grapes were handpicked, chilled and processed in the de-stemmer-crusher. They were then dumped into the fermentation tank for a pre-fermentation maceration that lasted 3 to 5 days.
Alcoholic fermentation included the use of select yeasts and took place at 25°C - 26ºC for Carmenère and Petit Verdot and up to 27ºC - 28ºC for Cabernet Sauvignon.
Following a brief post-fermentation maceration, the wine was transferred to barrels for the malolactic fermentation stage to take over.
One-third of the wine was barrel aged in first-use French oak barrels, another third in second-use barrels and the remaining third in third-use barrels, for 14 months.
The wines were finally blended. No clarification or tartrate stabilization was necessary, as the blended wine achieved this naturally.
Maule Valley, Chile
Cabernet Sauvignon 80% - Carmenere 15% - Petit Verdot 5%
95/100 - James Halliday Wine Companion
After a careful selection of grapes, Aromo Barrel Selection was born in the heart of our vineyards in the Maule Valley. Deep ruby red color with blue reflects and intense aromas of wild fruits and spices in harmony with notes of tobacco, smoke and vanilla are the result of its peaceful maturing in French oak barrels.