The grapes were hand-picked in April and taken in bins to the winery, where they were gently crushed and deposited in stainless steel tanks. Approximately 80% of the fruit underwent a pre-fermentation maceration at 10ºC for 5–7 days to enhance colour extraction and maximize fruit flavours. Alcoholic fermentation was carried out at 28º– 30ºC with three pumpovers daily. The duration of post-fermentation maceration depended on the development of each batch, and contact with the lees lasted for 15–20 days. After this maceration, 70% of the wine was aged for approximately six months in French oak barrels and 10% in American oak barrels to create a well-rounded wine and help round out the tannins. Once the final blend was obtained, the wine was naturally decanted and lightly filtered before being bottled.

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.