The grapes were handpicked in April and taken to the winery in 15 kg cases, where they were gently crushed and deposited in stainless steel tanks. 100% of the fruit was cold soaked at 10º C for five days to extract more colour and fruit flavours. Alcoholic fermentation was carried out at 28º–30ºC with two pumpovers and punchdowns daily. Post-fermentation maceration lasted 15 to 20 days, depending on the development of each individual batch. Following this, 80% of the wine was aged in first- and second- use French oak barrels to round out the wine and produce well-rounded tannins. Once the final blend was obtained, the wine was naturally decanted and lightly filtered before bottling.

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.