The Casablanca Valley is close to the Pacific Ocean and receives its maritime influence through coastal breezes that moderate temperature conditions. The terrain includes rolling hills and mountains that increase in height toward the east, where it meets with the Coastal Range. The soils are of alluvial origin, with a sandy loam textures. They are highly permeable, shallow, and poor in nutrients, which results in yields that are relatively low in comparison with other valleys in Chile. This plus cooler temperature conditions result in very slow ripening and fruit with tremendous flavor and aromas in varieties such as Chardonnay, Sauvignon Blanc, and others. The grapes were hand-picked into bins and transported immediately from the Casablanca Valley to their Palmeras winery in the Colchagua Valley. Upon arriving the grapes were refrigerated overnight and pressed the following day. The must was decanted to obtain clean juice for fermentation. Upon completion of the fermentation process, the new wine was left on its fine lees and stirred weekly (battonage) to enhance complexity. The wine then begins the process of developing its foam through a second fermentation using the traditional (champenoise) method in the bottle (1-2 months) and then the wine remains 6 months in contact with its lees. They are then disgorged, and the dosage is added.