Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.

2014 Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.

2013 Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.

2012 Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.

2011 Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.

2010 Production

Grapes are located 570–600 m asl on one of the terraces of the Los Morros vineyard on the southern bank of the Maipo River. The vineyards are vertically positioned, and drip irrigated with a northeastern exposure. The soils have a very deep layer of loam to clay-loam texture with abundant stones in the profile, which affords excellent drainage. These are very deep soils with well-defined horizons resulting from deposits. They are low in organic matter (2%) and have a slightly alkaline pH . Cabernet Saugvinon grapes were harvested, destemmed and then dropped into fermentation tanks where they underwent a 5-day pre-fermentation cold maceration at 8ºC. Alcoholic fermentation took 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 time was 20 days. Malolactic fermentation took place naturally in barrels and ovoid tanks. The Wine was aged for 13 months in 40% in foudres, 34% in concrete egg tanks and 26% in French oak barrels of varying ages. Finally, the wine is stabilized naturally,without treatments. Then it was lightly filtered with a 3–5-micron filter prior to bottling.