The grapes were handpicked in the first half of May and transported to the winery in plastic bins, where they were crushed and deposited into small stainless steel tanks. 70% of the grapes was macerated for two to three days then fermented in stainless steel tanks. Alcoholic fermentation was carried out at 26º–30ºC with three pumpovers daily. As the grapes in this wine come from different blocks of the same vineyard, post-fermentation maceration time was adjusted to suit the development of each batch. Most lots were left in contact with the lees for an extended time that ranged from 7 to 15 days. The wine was aged in first- and second-use French oak barrels to round out the wine and add balance on the palate. Once the final blend was achieved, the wine was cold 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.