T3RZO comes from a 2-hectare (5 acre) vineyard located in Los Sauces, in the Malleco Valley at an altitude of 148 meters (490 feet) above sea level. The vineyard is planted on the red clay soils, foothill slopes of the Nahuelbuta mountain range. The climate is Mediterranean, and a bit warmer than one finds farther inland. Vines are vertically trellised with regulated irrigation; planting density is 5,000 vines per hectare. There is no use of fertilizers or chemical treatments except for sulfur.
Wines are produced in the cellars of winemaker Alejandro Jofré. It is impossible, however, to separate the wine from its vineyard, since soil, climate, and the manner of viticulture play leading roles. Coming from a hillside vineyard that is warmer than others in the area, grapes ripen and are harvested early. Jofré manages the day-to-day work of the vineyard with the viticulturist Renán Cancino, who collaborates with him in other projects. After a few vintages of experience, Jofré has come into tune with the distinct character of the vineyard, steering it toward early harvests with even ripening of the fruit. The result is a Pinot Noir of particular quality, with a structure closer to that of Pommard rather than the Pinot typical of other parts of Burgundy.
The winemaking philosophy is one of low intervention, without the use of commercial yeasts, or adjustments of alcohol or acidity. There is no cold maceration, and fermentation takes place in open vats with indigenous yeasts doing their work in ambient conditions without temperature controls. A percentage of whole clusters is used. Extraction is achieved through punch-downs, with no pump-overs. Maceration is relatively short – 18-20 days, and when complete, the wine is racked, one part into third or fourth use barrels, and the other aged in concrete tank for between 10 to 12 months before final blending and bottling.