The grapes come from our historic vineyard in Padre Hurtado in the lower Maipo
Valley (33° 32’25” S) at an altitude of 405 meters above sea level. The clay soils have
a neutral pH and are of alluvial origin from the Maipo River basin. They are deep
with good drainage, which helps control plant vigor for proper fruit load with small
clusters and berries. The climate is Mediterranean with an average annual rainfall of
250-300 mm, and the daily temperature differential is 20°-25° C. All of these factors
plus the coastal influence work together to enable proper fruit ripening. The vineyard
is certified organic and biodynamic and managed accordingly.

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