The grapes from Los Cactus were picked by hand between the second and third week of March, while those from Los
Lingues were harvested the first week of April. Then the bunches were de-stemmed and the grains placed in stainless-steel tanks for a cold maceration of 3 to 4 days. The alcoholic fermentation lasted 8 to 12 days and took place
between 25ºC and 26ºC. Manual punch-downs were carried out to obtain a smooth extraction. 
 

The influence of both the Andes and the coast generate very different climate and soil characteristics, both leading to intense and fruity wines. The vineyards influenced by the Andes have deeper soils, which generate a later ripening process, more roundness and elegance.  The ones with coastal influence have thinner soils with a higher content of
sand. They add structure, fine-grained tannins and tension on the palate.