The grapes come from vineyards planted in 2000 from Block Nº 87 in Ninquén, our renowned mountain vineyard in the Colchagua Valley. The grapes were manually selected in the vineyards and then transported to the winery, where they were destemmed. Next they underwent a cold prefermentative maceration for 3 days to extract more concentrated aromas and greater colour. Then they underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Once the alcoholic fermentation was complete, the wine was racked off its skins ready to undergo malolactic fermentation in French oak barrels during 13 months of ageing.