With a deep red colour. The very complex nose highlights aromas of red and black fruits such as cherry and fig, together with a subtle note of nuts and white pepper. The mouth shows big structure with ripe tannins that are firm and silky. The wine’s finish is long and pleasing. 

The grapes for this wine primarily come from the San Carlos Vineyard located near
Cunaco in the Colchagua Valley. The Cabernet Sauvignon blocks were planted more than 100 years ago.

Soils are deep, extraordinarily porous and are of alluvial origin with a sandy-clay texture. It has very good ability to administer water to the plants throughout the year, which is especially important in old vines

The vineyard is planted to a density of 4,808 plants per hectare, and the vines are trellised to low vertical shoot position and spur pruned. Shoots are trimmed in the spring and early summer, and leaves are pulled manually in early March to ensure good ventilation for the
grapes.

The cuvée is made up of 99% Cabernet Sauvignon and 1% Petit Verdot.

The grapes were destemmed and crushed into a tank for alcoholic fermentation at 26–28ºC. Fermentation was very gentle to prevent over-extraction in order to obtain a friendlier, more elegant, and better-balanced wine ending with a post-fermentation maceration for 7–10 days with 85% of the wine finishing the Malolactic fermentation in barrels. Approximately 39% of the wine aged for 11 months in used French oak barrels and the remaining 61% aged in concrete tanks. 

The grapes were destemmed and crushed into tanks. Alcoholic fermentation took
place between 24–26°C. Fermentation was very gentle, avoiding any over-extraction, aiming to make a more elegant, friendlier, and more balanced wine, ending with a post-fermentation maceration of 6–9 days. Malolactic fermentation finished in barrels for 85% of the wine. About 28% of the wine aged for 11 months in used French oak barrels,10% in French oak foudres, 2% remained in concrete eggs, and the remaining 60% in steel tank to keep fruit intensity intact. 

Viu Manent is a Chilean winery owned by the Viu family. It was founded in 1935 when the Catalonian immigrant Miguel Viu-García and his two sons Agustín and Miguel Viu-Manent founded Bodegas Viu in Santiago de Chile. 

Viu Manent wines are made with grapes from their own properties in the Colchagua Valley in Chile’s Central Zone, 130 km (80 mi) southeast of the capital, Santiago. The winery’s 254 hectares (627 acres) are divided among vineyards in San Carlos, La Capilla, and El Olivar.