The grapes for this wine come from the Molina area, close to the Andes Mountains, in Curicó Valley which leads to good acidity and a fresh floral character. Hand-picked in the middle of March, the grapes are crushed, and undergo four hours of cold maceration at 46° F. Fermentation takes place in stainless steel tanks for 25 days at controlled temperatures (55-54°F). The must was protected from oxygen at all times during the 25-day fermentation process.