Acidity 3.48 g/l
Central Valley, Chile. The soil is alluvial in origin and of medium depth. It has good drainage and high fertility.
The organically grown grapes are hand-picked in mid-April. After the crush, the must is transferred to temperature-controlled stainless steel fermentation tanks for a cold soak before undergoing alcoholic fermentation with gentle low-volume. The wine then undergoes malolactic fermentation. 20% of his wine is aged in oak barrels for 6 months.