Acidity 3.14 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 late April. After the crush, the must is transferred to temperature-controlled stainless steel tanks for a cold soak before undergoing alcoholic fermentation. The wine then undergoes malolactic fermentation which takes place naturally by controlling the temperature to complete the process. 20% of this wine is aged in French oak barrels for 6 months.