This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine comes from a number of our wineries in Casablanca, mainly clones 1 and 242. It contains small amounts of Sauvignon Blanc from the Elqui Valley, providing strong notes of tomato leaf and unctuousness on the palate. It also contains 5% Sauvignon Blanc from Leyda, which adds mineral touches and gives a certain complexity to the wine.
All grapes were harvested at night to avoid the loss of aromas through oxidation. Around 50% of the batch was kept in contact with the grape skin for approximately five hours, in order to extract the maximum fruit aroma. The entire procedure was conducted in an inert atmosphere, free of oxygen, assisted by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at an initially high temperature, then at medium temperature range. The initial high temperature was to liberate thiols, while the subsequent medium temperature range helped to complete the fermentation process. Once fermentation had been completed, the wines were kept in contact with th fine lees to enhance unctuousness on the palate, before finally being mixed.