Farmer Patricio Martinez tends organic, dry-farmed bush vines ranging from 100 to 200 years old on red clay soils rich in decomposed granite, in the hills of the Portezuelo sub-zone of the small wine region of Itata.
The fruit is harvested by hand and manually destemmed using a zaranda (a traditional mat used to separate the berries from the stems). Spontaneous fermentation and maceration (10-12 days) occurs in open wooden lagares. It's then racked to stainless steel and bottled within a month of harvest. S02 specifics are: half a gram per hectoliter added after fermentation for transportation, half a gram at racking in the cellar and one to two grams added at bottling.