The grapes were picked in the early mornings from late February until early March and transported in bins to the winery, where they were destemmed and the berries crushed and chilled to 10ºC/50ºF to preserve their aromas. A pneumatic press separated the juice from the solids and the wine was clarified prior to fermentation. The clean juice was fermented at 14º–16ºC (57–61ºF). Each variety was fermented separately in order to preserve its varietal characteristics. A portion of the wine was fermented with wood. The final blend was then prepared with 60% Viognier and 40% Sauvignon Blanc.

Junta means “together” in Spanish. The Junta Winery was brought together by a group of like-minded friends who didn’t own vineyards, but who had all the skills necessary and who wanted to make good wines. So, they built a winery and sourced the best grapes from the various regions. The winery is located in the Curicó Valley towards the coast, at latitude 35º S. This valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin with loam-textured soils that change to deeper clay-loam nearer the coast. Semi-arid Mediterranean climate with an extended dry season and more than 700 mm of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC makes this a privileged winegrowing valley.