100% Organically farmed Cabernet Franc from Los Guindos, Maipo Valley. Fermented and aged in clay amphora, without the use of any winemaking additives. Spontaneous fermentation with native yeasts, without temperature control. The clusters are destemmed and the berries are gravity-fed to 700l clay amphora, where fermentation takes about 35 days. Then the wine is pressed and returns to the amphora for aging. No addition of sulphites or any other additives.