A blend of 85% Cabernet Sauvignon, 10% Syrah and 5% Merlot.
The grapes were handpicked from our estate vineyards at the foothills of the Andes Mountains in Maipo Valley A 12 days cold maceration period for the grapes, to ensure maximum retention of fruit flavours and colour extraction. Then, fermentation was carried out in stainless steel tanks. The total maceration period was of 30–32 days, average time. Malolactic fermentation took place naturally in tanks and in barrels. 80% of the wine aged in French and American oak barrels for a period of 10 months, 20% of the wine remained in tanks. After bottling, the wine aged for additional 6 months prior to its release.