The grapes were handpicked in the morning and transported to the winery in 12-kg boxes for a careful inspection on a double sorting table to eliminate plant matter and defective berries. The grapes were fermented in stainless steel tanks at 24°30°C (75°86°F), depending on the variety and the level of extraction desired. During fermentation, the pump-overs were carried out daily to rotate 0.5-1.5 times the tank's volume. Total maceration time ranged from 15 to 30 days for the Cabernet Sauvignon, Carmenere, Malbec, and Cabernet Franc, and 8 to 12 days for the Petit Verdot, according to the development of each block blend was racked to French oak barrels (65% new) and aged for 22 months. During that time, malolactic fermentation and stabilization occurred naturally. The grapes were sourced from our 350-hectare Sena Hillside Vineyard in the Valle de Aconcagua, 41 km from the Pacific Ocean. This region features an extended dry season with moderately warm summer days cooled by gentle afternoon breezes that blow in from the Pacific Ocean. The vineyards are planted on a hillside with a north-eastern solar exposure that gives each parcel its microclimates, producing wines with distinct characteristics.