At the beginning of May, the grapes were picked by hand and then taken to the winery where they were destemmed and placed in stainless steel tanks for a cold maceration of 3
to 4 days. The alcoholic fermentation took place between 25ºC and 26ºC during 8 to 12 days using soft extraction. Once completed, the wine underwent a post-fermentative maceration of one or two weeks. It was then placed in French oak barrels for aging, where it also made the malolactic fermentation.

The grapes come from Maule Valley, near the town of San Clemente, close to the foothills of the Andes Mountain Range. The vines are grown over clay soils of volcanic origin and some colluvial formations over a stony bed in decomposition.