Maule Valley, 170 m above sea level. 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 handpicked, and the bunches were destemmed but not
crushed. The whole berries then underwent a four-day cold maceration prior to
fermentation in 10,000-liter tanks using native yeasts, followed by a 10-day
post-fermentation maceration at 25ºC. Malolactic fermentation took
place spontaneously in tanks.