Manual harvest in small cases and a selection of bunches. Fermentation was carried out at temperatures of 26- 28ºC, with several pumpovers to extract color, flavors, and tannins. The wine was left for 14 days for a post-ferment maceration and finally put into French oak barrels for its malolactic and a 24-month oak ageing.

Wine with a combination of intense ripe red fruits, berries, cassis and elegant toasted from its time in French oak barrels. Round and silky tannins. Long, complex and seductive.

Maipo Valley

The grapes for these wines were fermented in stainless steel tanks for 7 days at 30ºC followed by a 6-day post-fermentation process. Upon completion of the malolactic fermentation, the wine was aged in French and American oak barrels.

Wines with great concentration and firm, ripe tannins with a mouth-filling palate and a persistent fruity finish.

Maipo Valley

Red Wines: The must fermented in stainless steel tanks for 7 days at 30ºC followed by another 6 days of post-fermentation maceration. Finally the wine was barrel aged for 6 months. Chardonnay: Grapes were whole-cluster pressed. Once the must decanted, it fermented in American oak barrels, and remained on its lees for 6 months.

Red Wines: Full body, mouth filling and juicy, balanced acidity and sweetness, velvety tannins and a long lasting after taste. Chardonnay: Fresh and pleasing with good balance and a persistent finish.

Maipo Valley

Red Wines: The must fermented in stainless steel tanks for 7 days at 28ºC, followed by a 3-day post-fermentation maceration. After that, the wine stays in stainless steel tanks until its bottling date. Sauvignon Blanc: The must was fermented in stainless steel tanks at 14ºC for 25 days. The new wine was fined, filtered, and carefully bottled.

Red Wines: Well rounded with exceptionally good balance and persistence. Sauvignon Blanc: Young and fresh with pleasing balanced acidity.

Central Valley