The wine is made of grapes from a variety of vineyards in Maipo (90%). Its notes of black fruit and earthy touches are provided by fruit from the Maipo Alto, while the profile of red fruit, cherry, herbs and more rustic tannins comes from our fields in Isla the Maipo. In addition, the wine contains 8% Cabernet Sauvignon from Maipo Alto, bringing out maturity and a balanced palate.
The grapes were harvested from mid-April to the first week of May. Once in the winery, 30% of the batches underwent cold maceration for about four days. Fermentation then took place at a relatively medium temperature to ensure a consistent and even extraction. The fermentation process was conducted at medium temperature range to allow for color and tannin extraction. Gentle during the first phase, the extraction process was later reduced until fermentation was complete. The extraction process lasted for another couple of days before eventually separating the wine and beginning the malolactic fermentation.
Aging lasted for about six months, in which 20% of the wine was placed in barrels and another proportion in a tank with French, American or Hungarian oak staves. Another 20% or so was aged in tanks to guarantee the wine a fresh and fruity component. Once the wines had matured, they were mixed together and later bottled.