The grapes to make this wine were harvested in small cases and carefully transported to the winery in Colchagua. We obtained clean and pure fruit with strict quality control thanks to the state of the art technology, our Vistalys optical berries selection. Then all the grapes were macerated up to 4 weeks to extract structure and color. During maceration, the fermentation lasted about 2 weeks in stainless steel tanks, at 28-30°C, utilizing native yeast and gentle extraction methods. There is a very light filtration and clarification prior to bottling. After fermentation 46% of the wine was aged in French Oak barrels to add an extra layer of complexity but keep the expression of the fruit. We added only 7% of Cabernet Sauvignon from Apalta to add more black fruit structure to the spiciness of the Carménère.