The 2013 blend is crafted with grapes from three vineyards. Grapes from Isla de Maipo lend a paprika prole, typical of classic Carmenere, and grapes from Santa Cruz in Colchagua Valley provide a riper, black berries prole, while grapes from the vineyard in Pencahue offer an earthy, petrol prole with sweet, ripe notes. This year, the blend includes 15% Cabernet Sauvignon grapes from Maule, which contribute more structure on the palate.
The grapes are harvested at night and processed in the winery first thing in the morning. Next, fermentation is carried out at relatively low temperatures in steel tanks. The cap is pumped daily, with diminishing intensity over the course of fermentation to optimize extraction. After fermentation is complete, some of the wine is then aged in contact with oak, while the rest is left as is to preserve the fruit character, resulting in a balanced final blend. Bottling began in December 2013.