The grapes for the Aconcagua Alto Carmenere primarily come from selecting different MAX's vineyard blocks in the Aconcagua Valley, located in the valley's interior. The vineyard soils have a predominantly silty texture and are of colluvial origin. The unique nutrition and drainage conditions of the diverse soils help control plant vigour, producing balanced fruit loads with small bunches and berries.
The grapes were hand-picked early in the morning and inspected on a double selection table, crushed, and deposited into stainless steel tanks for fermentation. Total maceration ranged from 15 to 25 days. The wine was aged for 14 months in French oak barrels, 35% new.
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