The vineyard is in the valleys of Casablanca and Leyda with granitic soil where clay is predominant on the surface and sandbanks. The vines are tressiled vertically with about 5,555 plants per hectare. The canopy is handled with a slight defoliation at the beginning of January, which allows good ventilation and exposure, allowing to maintain the aromatic potential until harvest. The grapes for this Chardonnay are processed in three different ways: full cluster pressing, pressing of destemmed grapes or cold maceration for a few hours. In all cases the juice is decanted to achieve good clarity. The juice obtained from pressing and maceration is led to a static settling pond, where after 24 hours it is transferred to its definitive fermentation pond. Once there, the juice is inoculated with yeasts of the genus Cereviceae to start fermentation, which lasts for about 25 days at a temperature between 55º and 57º F. This wine has no malolactic fraction, and barrels are not used in its aging period.