Frederick Von S. Reserva Red 2014
The harvest was manual and the grapes were produced according to the strict rules of Organic Agriculture, harvested by hand, and transported in 15 kg boxes. In the cellar, they underwent a second manual selection, followed by cold maceration for 24 hours in a press. Fermentation was slow and with temperature control at 26ºC in stainless steel vats. Aging for 12 months in French oak barrels, where it underwent malolactic fermentation.