All of the grapes for the Vina Echeverria Limited Edition Cabernet Sauvignon come from ungrafted, selected clones of pre-phylloxera French rootstock. The grapes are hand picked and put in 18 kg boxes to be carried to the winery immediately after being cut. The wine is fermented in stainless steel tanks for eight to ten days with selected yeasts, and undergoes an extended skin maceration for an additional 10 – 15 days. It is aged in 225 liter French oak barrels for 18 months, blended, and returned to barrels for another six months.