The grapes were handpicked from our estate vineyards, located over the best alluvial terraces in Alto Maipo Region by the Andes mountains. Extremely concentrated grapes are the result of old vineyards yielding around 8 ton/ha. Before fermentation the grapes are cold macerated for 12 days at 4ºC, to ensure maximum retention of primary fruit aromas and to maximize color extraction. Alcoholic fermentation was carried out in stainless steel tanks at 28º - 29º C. The total maceration period was of 45 days. The total blend was aged in French oak barrels for a period of 10 months, malolactic fermentation occurred naturally in barrels. After bottling, the wine was aged for an additional 2 months prior to its release.