Soil: Loam | Clay
Total Acidity: 4.5 g/L
Residual Sugar: 4g/L
Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before blending and bottling.
Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas Our Winery receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months.