Naranjo is macerated with skins for 60 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% Torontel: 40% Moscatel: 20% Pais:
Sandy and river stones
6 months in old Chilean Raulí oak foudre
DOWNLOAD TECH SHEET