Itata

Brambly berries, pomegranate, rosehip and white pepper appear with dried flowers, smoke and spice. The palate is bone dry, with taut tannins and a stony mineral finish. Cinsault comes from four old vineyards on granite soils in Guarilihue Alto. Whole clusters ferment with indigenous yeast in oak tanks at low temperatures for fifteen days, while maceration lasts twelve days. Ageing lasts one year in concrete and large oak casks.