Black cherry red with intense blackcurrant and typical green capsicum notes, that give way to hints of black pepper and tobacco leaf. The palate has a bright, fresh bloody feel common to Cabernet with Carmenère's darker leafy note. It's the quintessential expression of Emiliana's Colchagua vineyards at Los Robles.

The Colchagua Valley has a Mediterranean climate with 4 well-defined seasons. The summers are hot and rainfree, which allows proper ripening without interruptions. The valley ends at the Pacific Ocean, which has a positive effect on the vineyards as cool breezes enter from the coast to alleviate the summer heat. The winemaking process began with a cool pre-fermentation maceration at 8ºC for 2–3 days, followed by alcoholic fermentation in stainless steel tanks with both native and selected yeasts. At this stage, the temperatures were controlled to 26ºC, with pump overs undertaken according to the winemakers’ criteria. The wine undergoes a post-fermentation maceration for 4–5 days prior to malolactic fermentation, which takes place spontaneously in stainless steel tanks, foudres, and barrels, where the wine is then aged for 10 months in 80% French barrels,10% in French foudres & 10% in stainless steel tanks. The wine is not clarified nor stabilized prior to bottling but is filtered through a cross-flow filter.

Ideal with grilled or roasted red and white meats, such as grilled skirt steak, roast pork with wine and spice reduction, and pepper-crusted steak. Best served at 16º–17ºC in a Bordeaux-style glass.