This season began with a particularly cold spring, resulting in a markedly slow grape ripening, resulting in grapes with a fresher and more citric prole, with a smoother, lighter and more refreshing mouth feel.
As in previous years, this wine is crafted mainly with grapes from the valleys of Maipo and Curico. The grapes were harvested at night to prevent oxidation and loss of bouquet, before being pressed shortly thereafter. After decanting, fermentation was carried out at low temperatures to preserve the freshness and lively character of the wine.
95% of the blend was fermented in stainless steel tanks, while the remainder in contact with oak staves to round out the mouth feel. This year, bottling began in mid-June.