Hand harvested in April each year. Rigorous screening only uses ripe and healthy grapes. After pressing, the grapes are pre-fermented, cold macerated at 6°-8° for about 5 days, and then fermented with natural yeast at 26°-28° for 13 days. Immersion for 18 days for optimum colour, aroma and concentration. It is then transferred to 20% new French oak barrels for…

Don Melchor’s first year of Cabernet Sauvignon, 1987, was launched in 1989, and it began to attract the attention of international wine critics and wine lovers. The excellent quality and aging potential also prove that the Puente Alto Grand Cru vineyard is a complete Unique plots in Chile that are most suitable for Cabernet Sauvignon, also attract investment from Ch.…

Chile has a cool climate and is best known for producing lean, fruity Bordeaux blends. The country’s wine-producing regions can be divided into three main grape-producing regions, ranging from the coast to the Andes Mountains.