The grapes come from vineyards in the Maule Valley and were picked in late April and early May. A large proportion of the soils are alluvial with the presence of gravel and a significant clay-loam content. The vines are vertically positioned and double guyot pruned
The grapes were crushed and immediately fermented at up to 28ºC with 12 days on skins. Twenty percent of the wine was aged in fifth-use oak barrels (French and American) for six months before blending and bottling