Vineyard located within the coolest, westernmost reaches of the Casablanca Valley. Crop levels reach an average of 7 tons per hectare (3.2 US tons per acre). Frequent foggy mornings, warm days and cold nights. The winter had more rainfall than in previous years, with an average of 200 mm of rainfall. The spring was characterized by heavy frosts, which greatly affected the performance of the Chardonnay blocks. A hot, dry summer helped to achieve perfect ripeness and health of the grapes. 100% of the grapes were machine harvested at night between the last week of March and the first half of April. After harvest, the grapes were destemmed and pressed in a pneumatic press. The resulting juices were left to cool overnight to achieve low must turbidity by static decanting, and then transferred to stainless steel tanks, where they were inoculated with selected yeasts and fermented at temperatures between 12 and 18 ºC (54 and 64 ºF). 10% is aged in new French barrels for 8 months,10% is aged in French oak barrels up to 5 years in age and the remaining 80% is aged in steel vats on its lees. After blending, the wine was clarified, cold stabilized and filtered. Total production was 11,000 cases.