Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.

2014 Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.

2013 Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.

2012 Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.

2011 Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.

2010 Production

From the Fundo Los Morros vineyard, on the southern banks of the Maipo river which is located at 570–600m asl. The vineyards are vertically positioned, with a northeastern exposure. Drip irrigated is used. The terraces are of alluvial origin, the soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. The bunches are destemmed and selected by size before passing on to a vibrating table to ensure that only perfect grapes are selected. The individual grapes were then dropped into the fermentation tanks where they undergo a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation takes place solely with native yeasts in stainless steel at temperatures that varied between 24º and 26ºC with a program of pumpovers or punchdowns in accordance with enological criteria, followed by a post-fermentation maceration. Total maceration is for 20 days. Malolactic fermentation takes place naturally in barrels and ovoid tanks. The wine is aged for 13 months with 65% in French oak, barrels of varying ages, 20% in foudres and 15% in concrete egg tanks. Finally, the wine is stabilized naturally, without treatments. Then it is lightly filtered with a 3–5-micron filter prior to bottling.