VINEYARDS 85% from Maipo Valley and 15% from Cachapoal Valley. Age Nine years old. Terroir specifications These vineyards have Piedmont soil, with abundant quartz stones deep below the surface ensuring excellent drainage. Fresh breezes during the day helped to ensure a slow maturity of the grapes. Handling Elimination of shoots during spring, removal of interior leaves after set, selection of the best brunches during veraison and hand-picked grapes. HARVEST Harvest date March and April 2005 Harvest Brix Between 24.5 and 25.5º brix. Growing season There was some rain during Spring, especially during the flowering period. The period from Summer until vintage was hot and dry with a large difference in temperature between day and night, which allowed us to wait for the ideal level of maturity and ensured that the grapes were in good condition for harvest. WINEMAKING The grapes were hand picked and were not crushed on reception at the winery; the clusters were only de-stemmed. The whole berries had four to five days of cold maceration at 14ºC prior to fermentation and two to ten days of maceration at 25ºC after fermentation. Native yeasts were used during the fermentation, which took place in small tanks of 40,000 Lts. Spontaneous malolactic fermentation took place in tanks. Aging 60% was aged in stainless steel tanks and 40% was aged in used oak barrels (three years old) for four to five months. Bottling Slightly filtered Bottled in March 2006