This wine is obtained from Cabernet Sauvignon grapes grown in San Pedro´s vineyards at the Central Valley.

The grapes are mechanically harvested at 23-24° brix. Harvest usually takes place at the end of March with a vineyard yield of 12 to 15 tons per hectare.

When the grapes reach the cellar they are cold macerated (11°C) for 2 to 3 days and then starts the fermentation in stainless steel tanks at controlled temperatures below 28 °C. There are pump-overs 3 times/day in order to obtain a wine with a good colour that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without any skins. Later, the wine is clarified and cold stabilized to avoid unpleasant sediment in the bottle. After sterile filtration, it is bottled, preserving its full structure and intensity.