Freshly harvested Cabernet Sauvignon and Carménère grape varieties were brought to the cellar and fermented separately. Cold maceration was performed for a period of five days, followed by traditional fermentation to enhance natural concentration levels and the grapes’ quality profile. Maceration was carried out in French oak fermentation vats for a period of 20-25 days. Albis was left to age in French oak barriques for 18 months before being bottled.
Tasting Notes:
Albis is dark ruby red in color. The nose delivers lively notes of spices, especially pepper and tobacco that are accompanied by aromas of fresh mint and dark fruit, followed by undertones of graphite, coffee and woodsmoke. The palate is full-bodied, supple with refined elegance. Silky tannins impart outstanding persistence and concentration. Hints of licorice, pleasant freshness and mineral notes lead to a long finish.
