The climate is temperate with a six-month dry season and an annual rainfall of 700 mm. The high temperatures during the ripening period are moderated by cool breezes from the Pacific Ocean. The soil is sandy-clay loam with a presence of granite throughout the profile.

The grapes were picked and the bunches were destemmed but not crushed. The
whole berries then underwent a cold maceration at 14ºC for four to six days, prior
to fermentation, in 40,000-liter tanks using selected and native yeasts, followed
by a 10-day post-fermentation maceration at 25ºC. Malolactic fermentation took
place spontaneously in tanks.