MALBEC 50% - MERLOT 30% - SYRAH 20%

The harvest is carried out from the first week from March to the end of April, manually. The grapes are stripped and encased in stainless steel tanks. A pre-fermentation maceration is carried out very short at 5 degrees centigrade during 3 days. Yeast sowing is carried out selected. Fermentation for 2 to 3 weeks at temperatures of 25 to 28 ° C. I know carry out punchings, delestages and pump-overs for optimal extraction polyphenolic. Post fermentation maceration up to 1 week. Fermentation takes place spontaneous malolactic.

Chacabuco Blend in sight presents color intense purplish red. Of aromas that reminiscent of black fruits, cassis, spices sweet, interspersed with notes of vanilla and white chocolate. In the mouth it is sweet and friendly character, with soft tannins and velvety, with balanced acidity that gives it a long and lingering finish.

Ideal to accompany pasta with red sauces, empanadas, barbecue, and tables of cheeses.

Facts about wine

Cellar: Los Haroldos

Grapes: Malbec, Merlot & Syrah.

Region: Mendoza, Argentina

Alcohol content: 14%

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