The 2013 blend is crafted mainly with grapes from the valleys of Maipo and Maule, with a bit of Syrah from the Leyda Valley and 5% Cabernet Sauvignon grapes from Pencahue, which give volume and weight to the blend. The grapes were harvested during April and May 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. Bottling began in November 2013.