The grapes come from vineyards planted in 1998 and 2000 in Ninquén, our renowned mountain vineyard in the Colchagua Valley. The grapes were selected in the vineyards and each variety was separately harvested when it had reached the optimal level of ripeness. Next they underwent a cold pre-fermentative maceration for 3 days to extract more concentrated aromas and greater colour. They underwent a traditional fermentation in stainless steel tanks at controlled temperatures of not more than 28°C (82°F). Next the wine underwent a post-fermentative maceration in order to enhance the complexity and volume on the palate. Once the malolactic fermentation was complete, 100% of the wine was barrelaged for 14 months; just 20% of the barrels were new.