Crafted from a premium selected vineyard parcel in the Valley of Itata. This naturally made Cinsault is a true expression of terroir with a breathtaking intensity and elegance. Made using native yeasts, bush vine grapes and aged in an “Amphora” for 6 months after fermentation gives this wine a striking flavour profile. Light red in colour, this has a nose of red fruit and wild herbs which follow onto the palate with an almost BBQ savoury note. Soft tannins with good acidity bring freshness and a long finish. Drink now or over the next 3 years.