Fermented in 25,000 and 15,000 liter stainless steel tanks for 7-10 days at 25-28C controlled temperature to dryness with selected and native yeasts (80/20)
Fermentation finished without grape skin contact
100% malolactic fermentation
Stored in temperature controlled stainless steel tanks through bottling
Aged in French used oak barrels for 4-5 months to add complexity and to achieve softer tannins
Roberto Echeverría Jr has been the Chief Winemaker at Viña Echeverría since 2001. Inspired by his French heritage, Roberto’s signature style produces wines with a combination of Old World elegance and New World energy. More European viticultural techniques include timely harvesting to avoid over ripeness and therefore good balance and control of alcohol levels. Focus is on French varietals, barrels and yeasts, as well as longer fermentation and aging in barrels and diverse blending.