D.O. MAIPO VALLEY
Hand-picked grapes. Strict selection in the sorting table is made by hand and vibration.
Granite, clay and loamy soul, flat soils of medium depth.
The must is inoculated with selected yeast and fermented in stainless steel tanks at 26ºC-28ºC.
40-50% in French and American oak barrels during 6 months. 50%-60% in stainless steel tanks.