Cabernet Sauvignon fruit is selected from north-facing blocks in Puente Alto, ensuring concentrated tannins and ripe black fruit. After destemming and crush, fermentation begins in temperature-controlled stainless steel, peaking at 28 °C for optimal color and tannin extraction. The must is pumped over daily for even maceration, then pressed off after 14 days. Aging takes place for 12 months in 50% new French oak and 50% once-used barrels, imparting spice, cedar and firm structure. Bottled unfiltered, the wine displays deep cassis, graphite and supple tannins.