Variety originally from the south of Italy, where it is well known as Fiani di Avellilno.
Pale yellow color with hints of green.
Aroma a citric fruits, plantain, and subtle herbs.
In the mouth the acidity is highlighted, buttery, a long and subtle bitter finish.

Alcohol: 13,10 | Acidity: 6,31 | Residual Sugar: 1,80

Pairing Suggestions: white fish, white meats, lean meats in general.

Red variety that originates from Bordeaux, France, almost extinct from the phyloxera crisis. It was introduced into Chile during the 19^th century, and confused with Merlot until 1994 when it was identified genetically. Since then, it is the emblematic variety of the country. Purple red color, with violet reflections. Very aromatic with black fruit notes. Elegant, of medium body, with firm and persistent tannins.

Alcohol: 13,30 | Acidity: 5,25 | Residual Sugar: 2,91

Pairing suggestion: Grilled or baked red meats, red pepper sauces, pastas with tomato sauce, hard cheeses.

Red variety obtained from the scientific institute of investigation in Bordeaux, France, made by genetically crossing Tannat and Cabernet Sauvignon.

Red variety obtained through the INRA (France) through genetically splicing Merlot with Petit Verdot. This variety has gained significance with respect to planted surface area since 1998.
Purple red color with great intensity, and violet notes. Very intense, with black fruit notes, licorice, pastries, and an herbaceous note.
Fresh in the mouth, notes of red fruits, balanced tannins and a persistent finish.

Alcohol: 14,50 | Acidity: 5,63 | Residual Sugar: 4,70

Pairing Suggestions: marinated spicy meats, risottos, and pastas with wild mushrooms.

Red variety obtained from the INRA (France) by genetically crossing Cabernet Sauvignon and Garnacha.

Portugal

Variedad originaria de Portugal y cultivada en la isla de Madeira y el Valle del Duero.