The grapes for this wine come from Curicó Valley, and are hand-picked at the end of March – beginning of
April. The grapes are crushed and afterwards there is a cold maceration (10°C) in stainless steel tanks for 5 days. After that, Alcoholic Fermentation takes place at controlled temperatures (27°C) during 8 days, where daily gentle pumping over with air is applied. The wine remains 4 months in tanks with innerstaves of French oak.

On the nose, it is intense, with aromas of cherries and blueberries with a hint of pepper. On the palate, it is soft and
silky, has a good structure and a long, pleasant finish.