Santa Rita Triple C (Case) Santuario charcuterie) to the most difficult

charcuterie) to the most difficult (scrambled eggs with boletus edulis

After pressing and finishing fermentation

lemon cream

citrus flavours and a clean refreshing finish

Santa Rita Triple C (Case) Santuario charcuterie) to the most difficultA blend of 65% Cabernet Franc, 30% Cabernet Sauvignon and 5% Carmenere, this is a bordelaise blend with a Chilean touch. Each variety is vinified seperatly and the final blend begins after the wines have been aged for 6 months in barrels. Following this, 100% of the wine is aged in new French oak barrels for 17 months. Blackcurrant and blueberry on the nose and palate, with hints of tobacco, chocolate and spice. Elegant and well balanced with good