Wide range of lands in the Itata Valley, cultivated above granitic soils in the slopes of the Coastal Range. Old vines between 40 and 150 years old. Dry farmed, no rootstock and trained gobelet. Grapes were destemmed and stored in raulí wood open tanks, where slow alcoholic fermentation took place over 15-22 days, with soft pump overs, avoiding over-extraction. Malolactic fermentation and aging in stainless steel tanks and old oak barrels for 18 months.