Production

Vines were planted in 1993 at the Fundo Quitralman, Mulchén vineyard in the Bio-Bio Valley, 500km south of Santiago. Grapes are handpicked pressed. Selected yeasts were added, and two-thirds of the must fermented in neutral barrels. The remaining third fermented in stainless steel tanks at low temperatures (12–14ºC) to preserve the aromas and freshness in the wine. Once fermentation was complete, the new wine was left in contact with its fine lees with periodic stirring (batonnage). Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent any future tartaric precipitation.