Alvaro Espinoza and Juan Carlos Faúndez
The grapes were handpicked according to their ripeness during the 3rd and 4th week of April. The grapes were carefully selected prior to crushing. Cold maceration at 8°C took place for 4 days in stainless steel tanks. Fermentation was conducted at 28°C with soft pumping overs. When maceration was completed (26 days), we pressed the juice. Malolactic fermentation occurred naturally in barrels (60%) and in stainless steel tanks (40%). The wine was then aged for additional 12 months in the barrels and tanks. The wine was bottled without filtering in order to preserve all its aromas and was allowed to aged for additional 3 months in bottle prior to its release.