This wine from Central Valley in Chile is made of two grape varieties; 95% Cabernet Sauvignon, 5% Syrah. The grapes were harvested by hand once they reached 23-24° Brix. The harvest is generally carried out in April with a vineyard yield of 16-20 tonnes per hectare.
Upon arrival at the winery, the grapes undergo cold maceration (15°C) for 12 hours, followed by alcoholic fermentation under controlled temperatures (lower than 28°C). Pumpovers are carried out 2 to 3 times per day with an aim to produce a deeply colored wine that retains the fruity character of the grape. Before fermentation is complete, the grape must is separated from the skins for the final stage of fermentation to occur without the skins. The whole process was conceived to produce wines with high fruit intensity and smoothness on the palate. After finished the fermentation, the wine stays in contact with wood for 3 months.