Grapes were handpicked in the cool morning hours and transported in small 15-kg boxes to the winery, where they were inspected on a double selection board to ensure only the best quality grapes go to the final blend. Fermentation occurred in small-volume stainless steel tanks to allow more contact between the skins and the juice. Up to three daily pumpovers were made according to the desired level of extraction. Depending on the individual development of each lot, they completed a total maceration time of 8 to 30 days. All lots were aged 22 months in French oak barrels (65% new), where malolactic fermentation, clari cation, and stabilization occurred naturally. To best express the Aconcagua Valley terroir and increase the wine complexity, percentages of Malbec, Petit Verdot, Carmenere, and Cabernet Franc were added to the final blend to make it a truly complex wine.

With a beautiful ruby-red colour and a violet hue, the Don Maximiano Founder’s Reserve captivates with aromas of red fruits recalling cherries, blackcurrants, and crème de cassis framed by light notes of tarts, nuts, and roasted coffee. In line with the perception on the nose, the palate offers refreshing acidity that heightens the red fruits, followed by spices and balsamic notes that recall dill and rosemary. The excellent palate shows tannins with extraordinary texture and tremendous body, making this a very persistent wine with great depth.