Kofkeche originates in a young vineyard in the small valley of Pajal, located in Traiguén, at an elevation of 190 meters (625 feet). Volcanic ashes gives birth to an acidic and well-drained soil called “trumao” from the Collipulli series. Its loamy sandy clay profile contains quartz and finds slate underneath. The climate is warm, with a short dry season. Vines are trained in Trellis.
Grapes are hand-picked in 10 to 12-kilogram (22 to 25 pound) bins and taken to press directly. Winemaker François Massoc handles them in an artisanal fashion. Alcoholic fermentation takes place in both French oak barrels (225 liter) and in temperature-controlled stainless steel tanks to ensure a slow, clean fermentation. The wine then rests over the winter, waiting for the start of malolactic fermentation in the spring. Throughout the process, the wine ages on the lees in barrels and in tanks for about 12 months, during which the wine gains complexity through the slow polymerization of its components until the point of bottling. The wines of Kofkeche are more about observation, hope, and reflection, rather than action.