Mostly Pais with small amounts of Aramon and Cinsault from multiple parcels of own-rooted 150-year-old vines around Batuco and Magdalena Alto in the Itata Valley. The vines are about 100m altitude and the soils are a mix of basaltic red clays. The grapes were destemmed and macerated on the skins for 8 days during fermentation before pressing with a small, manually operated vertical press into old Raulí foudres. Bottled without fining, filtering and with only a small sulfur addition.
