Casillero del Diablo Jammy Red Devil 75cl

We invite you to join our band of jammy devils, lucky enough to savour this decadent, jammy red. Be lured by notes of raspberry ripple and sweet blackcurrant.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Chile

Legendary with pulled pork, vegetable curries or even macarons or a sumptuous pud. Temptation never tasted so sweet.
Best opened and served between: 14°C - 15°C.

Bottle

Full Product Name:
Red Wine

Distributor:
Concha Y Toro UK Ltd.,
Oxfordshire,
England,
OX33 1ER,
U.K.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Casillero del Diablo

All our grapes are produced with 100% renewable energy; showing our commitment to the race for zero carbon emissions.

Produced and bottled by:
Viña Concha Y Toro S.A.,
Nueva Tajamar 481,
Torre Norte,
Piso 15,
Santiago,
Chile.

Concha Y Toro UK Ltd.,
Oxfordshire,
England,
OX33 1ER,
U.K.

More than 100 years ago, Don Melchor de Concha y Toro reserved for himself an exclusive batch of his best wines. To keep strangers away from his private reserve, he spread the rumour that the Devil lived in his cellar. Hence the name: Casillero del Diablo (The Devil's Cellar)

Concha y Toro UK Ltd

Shiraz/Syrah, Carmenère

NV

The Central Valley is recognized around the world for the extraordinary quality of the red wines produced there. The excellent soil conditions plus the optimal climate throughout the year create the perfect terroir for the production of several of Casillero del Diablo's red wines.

Be lured by notes of raspberry ripple and sweet blackcurrant

12

9.0

Viña Concha y Toro S.A.

Legendary with pulled pork, vegetable curries or even macarons or a sumptuous pud

Marcio Ramirez

All our grapes are produced with 100% renewable energy; showing our commitment to the race for zero carbon emissions. Casillero Jammy Red Devil was produced using grapes from across the Central Valley. The wine was fermented in stainless steel tanks for 8 days. It was then aged partly in concrete and stainless steel tanks, some with French oak staves.