Maceration: Short maceration period - 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit)
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.

Appearance: Ruby red color, bright, red highlights.
Nose: Intense strawberry and raspberry nose with a hint of cacao.
In mouth: Pleasant and lively mouth entry; medium bodied, with well-blended tannins in the finish.
Pairing recommendation: Barbecued beef.

Maceration: maceration period - 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit)
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.

Appearance: Deep red color with violet highlights.
Nose: Intense nose of blackberry and dry leaves with a spicy touch.
In mouth: Smooth mouth entry; medium bodied, very well-balanced.
Pairing recommendation: Risotto.

Maceration: Short maceration period - 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit)
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.

Appearance: Deep red color with violet highlights.
Nose: Intense nose of blackberry and dry leaves with a spicy touch.
In mouth: Smooth mouth entry; medium bodied, very well-balanced.
Pairing recommendation: Risotto.

Fermentation: Starts with active dry yeast (Cerevisiae)
Temperature: 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.

Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of citrus and green apples, with a faint hint of grass.
In mouth: Crisp mouth entry; light bodied, with a very fresh finish.
Pairing recommendation: Green salads, ceviche, sushi.

Maceration: 12-14 days.
Extraction: Traditional pumping-over.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 18-20 degrees Celsius (64-68 Fahrenheit)
Aging: Wine conserved on its lees in stainless steel vats and French oak for six months.

Appearance: Deep, bright cherry red color.
Nose: Intense nose of strawberry and spiced wood.
In mouth: Smooth style, with round structure and well-balanced.
Pairing recommendation: Beef carpaccio with capers.

Maceration: Short maceration period - 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: with active dry yeast (Bayanus)
Temperature: 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the finish of fermentation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.

Appearance: Straw color with gold highlights.
Nose: Intense nose of pear, pineapple and acacia flowers.
In mouth: Mouth entry fresh; medium bodied, with outstanding notes of exotic fruit in the finish.
Pairing recommendation: Chicken, turkey.

Maceration: 18-20 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged eight months in Frenc oak barrels.

Appearance: Intense ruby red color.
Nose: Intense nose of ripe strawberry, anis, licorice and caramel.
In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish.
Pairing recommendation: Roasted short ribs with aromatic spices.

Maceration: 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit)
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit)
Temperature: 14°-16° Celsius (57°-61° Fahrenheit), reductive method.
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged 8 months in French oak barrels.

Appearance: Deep red color with violet highlights.
Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke.
In mouth: Smooth mouth entry, full on the palate and well-balanced.
Pairing recommendation: Soused rabbit.

Maceration: 15-18 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged eight months in French oak barrels.

Appearance: Deep ruby red color with cherry highlights.
Nose: Intense nose of raspberry, candied fruit, spices and toasting.
In mouth: Complex, balanced and supple on the palate.
Pairing recommendation: Prosciutto.

Maceration: 15-18 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 25°-28° Celsius (77°-82° Fahrenheit)
Aging: Wine conserved over its lees in stainless steel tanks with micro-oxygenation and with French oak staves for 6 months. In addition, 50 percent of the wine is aged for 8 months in French oak barrels.

Appearance: Deep ruby red with reddish violet highlights.
Nose: Intense nose of raspberry, black fruits, pepper and notes of toast.
In mouth: Round and harmonious, plentiful fruit, with a smoky finish.
Pairing recommendation: Pork loin with mustard sauce.

Fermentation: Starts with active dry yeast (Cerevisiae)
Temperature: 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Batonnage with lees in stainless steel vats for two months.

Appearance: Bright greenish yellow.
Nose: Intense nose of gooseberry, fresh hay, asparagus and apple.
In mouth: Elegant with pleasant acidity and a long finish.
Pairing recommendation: Crab, oysters.

Fermentation: Starts with active dry yeast (Cerevisiae)
Temperature: 16-18 degrees Celsius (61-64 Fahrenheit); fermentation with French oak staves; final fermentation with aeration.
Aging: Batonnage with fine lees during two months.

Appearance: Straw yellow with gold highlights.
Nose: Intense nose of pineapple, vanilla and almond blossoms.
In mouth: Mouth entry fresh; round in the middle-mouth with notes of citrus and pineapple; a long finish.
Pairing recommendation: Curried chicken, sweet-and-sour dishes.

Maceración: Maceración de 14-16 días.
Extracción: Remontaje tradicional y pisoneo.
Fermentación Alcohólica: Iniciada por levadura seca activa (Bayanus). Temperatura 18°-20°C.
Temperatura: 18°-20°C.
Guarda: Guarda en cubas de acero inoxidable por 6 meses sobre sus lías, envejecido en roble francés.

Color: Color cereza con reflejos rojos.
Nariz: Nariz intensa de frutilla, clavo de olor, café y pan tostado.
Boca: Boca llena, especiada, con final sobre notas ahumadas y de torrefacción.
Recomendación: Filete de cerdo con salsa de vino.

Maceration: 18-20 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus)
Temperature: 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged eight months in Frenc oak barrels.

Appearance: Intense ruby red color.
Nose: Intense nose of ripe strawberry, anis, licorice and caramel.
In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish.
Pairing recommendation: Roasted short ribs with aromatic spices.

Maceration: 15-20 days with pre-fermentative maceration at under 10 degrees Centigrade (50 Fahrenheit)
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 28 to 30 degrees Celsius (82 to 86 Fahrenheit)
Temperature: 14°-16° Celsius (57°-61° Fahrenheit), reductive method.
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged 8 months in French oak barrels.

Appearance: Deep red color with violet highlights.
Nose: Intense nose of raspberry, chocolate, menthol and a hint of smoke.
In mouth: Smooth mouth entry, full on the palate and well-balanced.
Pairing recommendation: Soused rabbit.

Maceration: 15-18 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 50 percent of the wine aged eight months in French oak barrels.

Appearance: Deep ruby red color with cherry highlights.
Nose: Intense nose of raspberry, candied fruit, spices and toasting.
In mouth: Complex, balanced and supple on the palate.
Pairing recommendation: Prosciutto.

Maceration: 15-18 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 25°-28° Celsius (77°-82° Fahrenheit)
Aging: Wine conserved over its lees in stainless steel tanks with micro-oxygenation and with French oak staves for 6 months. In addition, 50 percent of the wine is aged for 8 months in French oak barrels.

Appearance: Deep ruby red with reddish violet highlights.
Nose: Intense nose of raspberry, black fruits, pepper and notes of toast.
In mouth: Round and harmonious, plentiful fruit, with a smoky finish.
Pairing recommendation: Pork loin with mustard sauce.

Fermentation: Starts with active dry yeast (Cerevisiae)
Temperature: 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Batonnage with lees in stainless steel vats for two months.

Appearance: Bright greenish yellow.
Nose: Intense nose of gooseberry, fresh hay, asparagus and apple.
In mouth: Elegant with pleasant acidity and a long finish.
Pairing recommendation: Crab, oysters.

Fermentation: Starts with active dry yeast (Cerevisiae)
Temperature: 16-18 degrees Celsius (61-64 Fahrenheit); fermentation with French oak staves; final fermentation with aeration.
Aging: Batonnage with fine lees during two months.

Appearance: Straw yellow with gold highlights.
Nose: Intense nose of pineapple, vanilla and almond blossoms.
In mouth: Mouth entry fresh; round in the middle-mouth with notes of citrus and pineapple; a long finish.
Pairing recommendation: Curried chicken, sweet-and-sour dishes.

Maceración: Maceración de 14-16 días.
Extracción: Remontaje tradicional y pisoneo.
Fermentación Alcohólica: Iniciada por levadura seca activa (Bayanus). Temperatura 18°-20°C.
Temperatura: 18°-20°C.
Guarda: Guarda en cubas de acero inoxidable por 6 meses sobre sus lías, envejecido en roble francés.

Color: Color cereza con reflejos rojos.
Nariz: Nariz intensa de frutilla, clavo de olor, café y pan tostado.
Boca: Boca llena, especiada, con final sobre notas ahumadas y de torrefacción.
Recomendación: Filete de cerdo con salsa de vino.

Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: 12 months in French oak barrels

Appearance: Intense red color with bluish highlights.
Nose: Intense nose of blackberry, spices, freshly cut wood and cherry liqueur.
In mouth: Full in mouth, well-structured, with a long finish of toast and brandy.
Pairing recommendation: Oxtail in Port sauce.

Maceration: 20-25 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: 12 months in French oak barrels.

Appearance: Intense cherry color.
Nose: Intense nose of raspberry, essence of rose, black pepper, nutmeg and coffee beans.
In mouth: Fresh and round on the palate; a pleasant finish with notes of vanilla.
Pairing recommendation: Boeuf Bourguignon.

Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64 Fahrenheit); Complete fermentation in French oak barrels.

Appearance: Golden yellow with gold highlights.
Nose: Intense nose of pineapple, almond blossoms, pear and vanilla.
In mouth: Mouth entry very aromatic; full, with a long finish of exotic fruits.
Pairing recommendation: Oysters and shrimp.

Appearance: Very intense, opaque color.
Nose: Complex nose with plums, cherries, licorice, vanilla and cocoa.
In mouth: Full bodied with firm yet blended tannins as well as hints of cherry and toffee on the finish.