I pursue only to work with true terroir local grape varieties in the biobio valley but also to vinify using traditional methods and equipment, for example the wines have no contact with plastic vats. Even though I work bio-dynamically in the vineyard the vinification process is done strictly low intervention, using no additives, no preservatives and no filtration. Currently I ferment and age the Moscatel in four Chilean amphorae, locally called Tinaja, with each of the clay vats holding between 400 and 1,100 litres

Tinajas are not closed or sealed but topped with a wooden (chilean oak) lid and were traditionally made from local clay; unfortunately the knowledge of how to produce them has now been lost. Although my Tinaja are over a 100 years old their structural integrity remains sound and the thick clay walls maintain an exceptionally constant internal temperature throughout fermentation, thereby yielding perfect conditions for extended maceration. Red wines are currently fermented in 2 rauli open vats, called Lagar, made from 3 inch planks with each holding around 2,200 litres. Both vats are more than 40 years old and restoration and repair is difficult as there are only a handful of coopers in Chile that still know how to work them. Furthermore logging of rauli is restricted if not illegal in most parts of Chile. After the fermentation the red wine moves on into 4 to 12 years old oak barrels. Before bottling the wines are racked for the first, and last, time into stainless steel tanks ready to bottle.