The 2013 blend is crafted with grapes from a handful of vineyards. Grapes from Isla de Maipo lend a fresh, vivid prole and vigorous tannins, while grapes from the northern part of Maipo Valley offer a riper prole, with berry jam notes and a richer, full-bodied palate. Grapes from Pencahue give a balanced, spiced black berries prole. The grapes are harvested at night and processed in the winery rst 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 nal blend. The blend also contains a small percentage of Cabernet Sauvignon from the Maipo Valley to strengthen the mid-palate. Bottling began in December 2013.