These Cabernet Sauvignon grapes were discovered in choice sites in Chile’s Colchagua and Maipo Valleys, then handpicked and hand-selected. The 17-year-old vineyards are planted in clay and alluvial soils. A dry climate and proximity to the Andes produce wide day/night temperature swings, maintaining the grapes’ acidity levels while encouraging full flavor ripening. Grapes are destemmed before undergoing a cold maceration for three days to extract black fruit notes. The must is fermented at 82 to 88°F with three pumpovers per day. After a total of 15 days’ skin contact, the wine is aged in 15% new oak barrels, 50% American/50% French for 5 months.