The grapes were handpicked in April and transported to the winery in plastic bins, where they were gently crushed and deposited in stainless steel tanks. Approximately 80% of the fruit underwent a cold soak at 10ºC (50ºF) for three days to enhance colour and improve the extraction of the fruit flavours. Alcoholic fermentation was carried out at 26º–30ºC with three pumpovers daily. Post-fermentation maceration was also carried out, according to the development of each batch, and the wine was kept in contact with the lees for 10 to 20 days. Following this maceration, 70% of the wine was aged for approximately six months in French oak barrels to help round out the wine and smooth out the tannins. Once the final blend was obtained, 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.