Selected harvest with vineyard yields limited to less than 4,460 Pounds of grape per acre (5,000 kilograms per hectare).

The harvest began in early October starting with the most mature vineyard parcels. The two varieties of grape used for this wine (90% Tinto Fino, 10% Cabernet Sauvignon) are kept separated during the entire harvest and vinification process. The two types of grapes are fermented in tanks with natural yeasts, which begins the vinification process. During fermentation, which lasts about 30 days, the wine is pumped over and agitated daily to control the density, temperature and evolution of the yeast. At the end of this fermentation, the wine is removed from the tanks and then proceeds to the malolactic fermentation.

The malolactic fermentation is made without adding bacteria, and a temperature of 68°F (20°C) is maintained over a period of 22 days, which controls the levels of malic and lactic acids. When the malic acid is less than 0.1 gram per liter, the wine is separated from the lees and transferred directly to the oak barrels without undergoing any type of filtration, clarification, or cold treatment.

Selected harvest with vineyard yields limited to less than 4,460 Pounds of grape per acre (5,000 kilograms per hectare).

Harvest began in early October in selecting parcels showing higher concentration of color in the grapes, and from which all unacceptable grape clusters are rejected.

The three varieties that make up this wine (Tinto Fino 80%, Cabernet Sauvignon 10% and Merlot 10%) are harvested and vinified separately. After a brief period of chilled pre-fermentation, spontaneous alcoholic fermentation is initiated (without adding yeast). During the fermentation, which lasts 22 days, the wine is pumped over and agitated daily in order to control the density, temperature and evolution of the yeast. At the end of the fermentation, the wine is removed from the tanks and then proceeds to the malolactic fermentation.