Every single task in the vineyard, from pruning to harvesting, is carefully supervised by the viticultural and winemaking team in order to produce the best quality fruit possible.
The grapes were hand-harvested into 20kg-bins to avoid any damage to the fruit. The harvest began in the first week in April, when this variety had reached the optimum phenolic ripeness. The clusters were later very carefully selected, then destemmed and selected one last time. The fermentation took place in small stainless steel tanks at controlled temperatures. The maceration occurred after the alcoholic fermentation. The wine was aged in French oak barrels for ten months.

“It’s selected from a 2.16-hectare plot (the vineyard has a total of 80 hectares) from a coastal part of Maipo, a south-facing (cooler) slope rich in basalt that was planted in 1999. This seems to be evolving at a different pace—very slowly. It’s serious and harmonious, a remarkable addition to the portfolio.” The Wine Advocate – Robert Parker 2020