The ungrafted vines from Block Nº45 were planted in 1998 and 1999 in the renowned terroir of Peumo. The grapes were hand-selected in the vineyard and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract aromas and more intense colour. Then underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C. Finally, the wine underwent a postfermentative in order to enhance the volume on the palate. The wine was barrelaged for 11 months; just 30% of the barrels were new so as to prioritize the fruity aromas and flavours ahead of the oak.