D.O. MAIPO VALLEY
Hand-picked grapes. Strict selection in the sorting table is made by hand and vibration.
Clay soils, brownish-gray color.
Selection of the grapes and a whole cluster pressing, with 8 hours of skin contact at cold temperature in the press. This process is followed by a lees maceration of the must in tanks and the addition of selected yeasts for developing the alcoholic fermentation, at 14ºC – 15º C. 60% of the wine is fermented in stainless steel tanks, and the other 40% is removed to French oak barrels
40% of the wine remains in french oak barrels in contact with the lees during 6 months. 10% Malolactic fermentation.