Naranjo is macerated with skins for 30 days, a traditional style in this region. It’s peachy and aromatic without being overwhelming, and has a nice texture. It works well with spicy food, sweet and sour dishes and some desserts.
40% Moscatel: 40% Torontel: 20% Pais:
Sandy and river stones
Open lagares- 30 days maceration on skins
6 months in old Chilean Raulí oak foudre
DOWNLOAD TECH SHEET
Download Bottle Shot