Especially good weather during this maturation season in the Maule valley. The
rain in February added special complexity in the maturation of the grapes in this
southern valley, always known for its dryness during the summer. Elimination of shoots during spring, removal of interior leaves after set and two
selections of the best grape clusters, one during veraison and the other before
harvest. The grapes were handpicked in 17 kg trays.
The grapes were hand-picked using small 17 kg trays and were not crushed on
reception to the winery; the clusters were only de-stemmed.
The whole berries had four to five days of cold maceration at 14°C prior to
fermentation and 15 days of maceration at 25ºC after fermentation.
Selected and native wild yeasts were used during the fermentation, which took
place in small 1,000 L Tbins.
Spontaneous malolactic fermentation took place in the Tbins.