Wide range of lands in the Itata Valley, cultivated above granitic soils in the slopes of the Coastal Range. Old vines between 40 and 150 years old. Dry farmed, no rootstock and trained gobelet.

Grapes were destemmed and stored in raulí wood open tanks, where slow alcoholic fermentation took place during 15-22 days, with soft pumps overs, avoiding over-extraction. Malolactic fermentation and aging in stainless and steel tanks old oak barrels for 18 months.

Elegant and complex wine, with long and pleasant finish that delivers a wide range of red fruits, wild herbs, and a rainforest note reflecting a typicality of a unique area as Itata.