Sauvignon Blanc
Bottled early to maintain freshness, great gooseberry, lime and floral flavours

Merlot
Un-Oaked, violets and plumbs with soft medium intensity

Aliwen Reserva
Selected bunches of grapes where fermented slowly to maintain fruit presence, 9 months aging in new oak

Cabernet Sauvignon
50% of the blend was aged for 11 months in one, two and three year old French oak. 50% of the blend was aged in Stainless steel to preserve the freshness of the fruit

Merlot
51% of the blend was aged for 7 months in used French oak. 49% of the blend was aged in Stainless steel to preserve the freshness of the fruit.

Sauvignon Blanc
Natural decantation occurred in stainless steel tanks. All the wine went through 3-4 week low temperature fermentation in stainless steel vats at 15ºC, followed by 4 months aging on lees.

Cabernet Sauvignon
Must was fermented in stainless steel tanks 12 days at 26-28°C with native yeast, followed by a 2 weeks post-fermentation maceration. The wine was aged in French oak Bordeaux barrels for 10 months, 32 % new and one year old barrels and 68% second year used.

Merlot
Must was fermented in stainless steel tank with native yeast for 15 days at 28-30° C, followed by a two weeks post-fermentation maceration. The wine was aged 8 months in new and one year French oak barrels. (20% new oak and 80% used).

Syrah
38% of the grapes where hand de-stemmed. The remaining 62% had a double selection in long sorting tables. Must underwent cold skin maceration for 5 days at 10°C before fermentation. Fermentation lasted 15 days at 25ºC to 28°C. Post fermentation skin contact for 7 to 12 days. All the wine was aged 20 months in new (80%) and one year old (20%) French oak barrels.