The grapes are put through a “zaranda”, a traditional tool made of wood and canes that is used in Itata to separate the stems from the berries. The grapes, along with some stems, fall into the open bins, where they are vinified, using periodic punchdowns. Native yeasts are used. No sulphites are added at any point during the vinification, ageing or bottling process. The wine is aged in used French oak barrels for 12 months.