The vineyards sit on a terrace above the Maipo River at 650 meters above sea level, at the Andean foothills. A semi-arid Mediterranean climate, with strong thermal oscillation and winds descending through the Maipo canyon, favors sustainable viticulture. Altitude and stony colluvial and alluvial soils yield fresh, balanced wines with high aromatic expression.
Grapes are hand-selected. A five-day cold pre-fermentative maceration is followed by alcoholic fermentation in small stainless steel tanks and a six-day post-fermentative maceration. Malolactic fermentation and separate barrel aging are carried out for each variety. The final blend is made just before bottling. Wines are neither clarified nor filtered.
French oak barrels are chosen and toasted by the winemaker. The wine is aged 18 months in barrel and over one year in bottle before release.
On the palate, its silky voluptuousness speaks of round and expressive tannins, highlighting the notes of cherry, white pepper and caramel.


