Yarken, that comes from a 12 year old vineyard planted in the commune of Lumaco in the foothills of the Nahuelbuta range.
Soils are clay loam, deep, of volcanic origin, formed in part by metamorphic rocks, reddish-brown in color. Gravel, or quartz-gravel are present throughout. Elevation is 300 meters (1000 feet) above sea level. The climate is oceanic-Mediterranean, with cold, wet winters and nearly rainless summers. Annual precipitation surpasses 900 millimeters (35 inches). These climatic conditions are more reminiscent of cool Burgundy rather than the hot Central Valley of Chile, allowing for acidity and freshness to shine from the wines.
The vineyard is farmed conventionally, with trellised vines and drip irrigation.
The vinification process starts with cool maceration at temperatures between 6-8 °C (42-46 °F) for a period of 72 hours to extract aromas. Must temperatures rise naturally to a temperature between 18-22 °C (64-71 °F), and alcoholic fermentation starts slowly by selected yeasts. Fermentation lasts approximately 12 days, with twice daily punch-downs, morning and afternoon on the first days, moving to a daily punch-down over three days. Finally, a final punch-down is done for the purpose of homogenizing the must and to hydrate the cap until the end of alcoholic fermentation. With alcoholic fermentation complete, the must is left uncovered in stainless steel tanks for a period of 45 days, during which malolactic fermentation takes place. At the end of the process, a small dose of sulfur is added.