The Carmenere grapes are harvested using both machines and hand-picking, with only the ripest grapes chosen. After arrival at the winery the grapes are de-stemmed, and fermented on the skins for 25 days in steel tanks at a controlled temperature, with a percentage of the red wine finishing ferment in small oak casks. The tank and oaked wine is then married together, transferred into used oak for a short time before settling, racking back into tank and then bottling after a light filtration.