|Paredones, Colchagua Costa
|This vineyard terroir is made of clay and quartz stones in its surface, mounted on a matrix of old yellow granite, which gives these wines their mineral stamp.
|Vinification and fermentation
|3 sectors of the vineyard are identified in which each of them is worked in a different way. First, the grapes from the north slope of the hills ferment in 228 L French oak barrels. At the same time, the upper sector of the hills will ferment in stainless steel tanks, and finally, the south slope will ferment in concrete eggs.
|The north and south slopes will keep their fermentation lees in their barrels and concrete eggs respectively, for their entire 12-month aging period. The fraction fermented in stainless steel will have a storage without the fermentation lees.