The cabernet franc grapes were harvested in March from the CERRO 9 and CERRO 10 plots, located on a rocky slope facing west, and just three kilometers from the sea. The merlot was harvested in February. Both wines were made separately, and the blend was made in December before being bottled.

 

Once the fruit entered the cellar, the bunches were destemmed and the must underwent cold prefermentation maceration for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts and after 10 days the pomace was pressed. During the maceration (at 24°C), two gentle pump-overs and daily trampling were carried out.

 

The wine was sent to stainless steel tanks, where malolactic fermentation and subsequent aging took place. The wine was not aged in contact with oak and was bottled in December 2021, with natural stabilization and light filtering to preserve all its potential, so natural sediments can be found in the bottle.

 

The final blend turned out to be 60% cabernet franc and 40% merlot.