Winemaking
Comes from selected vineyards located in the Rapel Valley. Intense sunlight and fresh breezes make Rapel Valley a good place to produce Merlot. The yields are managed low and the clusters are well protected from direct sunshine, holding the spiciness of aromas. After a gentle fermentation, the wine is left over lees and skins for an additional 5 days. Then, the wine is aged for 8 months in French oak barrels. New oak is not used in this wine in order to keep the fruitiness of it.