Pedro Ximenez: 100% Pedro Ximenez. The grapes are hand-picked into small bins and immediately pressed. The juice is clarified by natural sedimentations and fermented in stainless steel tanks with selected yeasts. At the end of the fermentation the wine has been racked and aged in stainless steel tanks at low temperature. No malolactic fermentation. Pale straw yellow colour, brilliant, a very attractive nose with floral and aromatic notes, nice medium body with balance of acidity, minerality and fruity character.

Sauvignon Blanc Reserva: 100% Sauvignon. The grapes are hand-picked into small bins, de-stemmed, crushed and cold macerated for 12 hours, then softly pressed. The juice is clarified, then fermented in stainless steel tanks (95%) and in French oak barrels (5%). Aging on the fine lees for six months with battonage and then blended. Sauvignon Blanc is an intensely aromatic dry white wine with ripe gooseberry, citrus and apple fruit flavours and crisp acidity. Good character (citrus and melon notes), acidity and a long crisp finish on the palate. A very opulent wine.

Syrah Reserva: 100% Syrah from three different vineyards with dominance from the Titon area (cool climate), with a very low production per vine. Winemaking is done the traditional Syrah way; cold maceration, full malolactic fermentation and aging in barrels (60% of the wine for six to eight months). Very bright color; elegant nose with black pepper notes. Medium to full bodied with very soft tannins and good balance.

Carmenere-Syrah Reserva: 60% Carmenere & 40% Syrah from different vineyards of the Elqui Valley, hand picked, de-stemmed and crushed separately. After aging in barrels and stainless steel, the wines have been blended just three months before bottling. Bright and deep color. The wine shows a good fruit concentration and on the nose black pepper, red fruit, dark chocolate. Great body with soft tannins on the palate.

Carmenere Reserva: 100% Carmenere from a Vineyard located in the Vicuña area called “Rio,” the grapes are hand picked very late (beginning of June) after 2 more months on the vines to get more concentration. Grapes are partially dried. Fermentation takes place in stainless steel tank with pistons to have extraction of soft tannins, colour and aromas of over ripe fruits. Aging in barrels of American oak, created by a top French barrel maker, for six to eight months. Color is brilliant and deep, nose is very intensive and very fruity. The wine shows an incredible softness and body.