This Merlot comes from vineyards in Chile’s Valle Central. The grapes were hand picked in late April from selected blocks, in accordance with their optimal point of maturity. They were then transferred to our Las Palmeras facility for vinification. The process began with a 2–5-day pre-fermentation cold soak at 8º–10ºC (46º–50ºF), for an average of 2–5 days to extract primary aromas and colour. Alcoholic fermentation with selected yeasts followed at temperatures controlled at 25º–28ºC (77º–82ºF) with a program of pumpovers determined by enological criteria based on grape maturity. Upon completion of alcoholic fermentation, some tanks underwent a post-fermentation maceration for 2–4 days, according to the characteristics of the wine.