Alvaro Espinoza and Juan Carlos Faúndez
Cabernet Sauvignon, Petit Verdot, Tempranillo
Maceration: Cold maceration for 6 days at 10° C before fermentation and post fermentation maceration for 20 to 25 days to extract volume and density.
Fermentation: For 10 days, starting from low temperatures up to 24° C, to retain the fruity flavors and avoid over extraction of tannins.
Malolactic fermentation: Yes
Aging: An average of 12 months in barrels of American and French oak. At least 6 months of aging in bottle.