The grapes are handpicked and then taken to the cellar, where they are de-stemmed and put in stainless steel tanks for a prefermentative cold soak for 3 to 4 days. The fermentation is carried on between 25° and 26°C, with mild extractions, taking between 8 to 12 days to finish. Afterwards, the wine goes through a 1 or 2-week post fermentative maceration to gain in complexity and roundness. Once it has reached its optimum quality, it goes directly to French oak barrels for malolactic fermentation, ageing for 12 months.

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. This Carmenere is product of a fine selection from the best plots of our first planted vines, which have now more than 25 years and are managed with an average yield of 7 tons/ha.