The harvest was made in May, as Carménère is the last variety to be harvested in the Central Valley. T
Fermentation took place in stainless steel tanks at 27 – 28°C for 10 days. The wine was then left on its skins for additional 5 – 6 days to preserve its fruity aromas and to extract additional pleasant and delicate notes of vanilla, tobacco and honey. Malolactic fermentation took place naturally in stainless steel tanks at 20 – 22°C. The wine was then gently fined and stabilized and filtered prior to its bottling.
Rayun Carmenere has aromas of ripe black fruits, cherries, and blueberries. It has interesting smoke and toasted notes, and a touch of caramel. In the mouth it is a soft and creamy wine, with rounded tannins and good aftertaste.