The 2022 vintage began with a cold, dry winter that gave way to a dry spring across central Chile, although there was some rain in the Maule area. There were only a few minor spots of spring frost, allowing shoots to elongate and flowering to take place under very good conditions. Summer was hot during January, without rain, but there was a notable dip in night time temperatures by the end of February. These cool conditions meant harvest was delayed by about two weeks compared to the previous year, allowing harvest to proceed slowly and methodically, obtaining the maximum quality potential possible in the fruit.

Grapes were hand selected, crushed, and cool-macerated at 10ºC for 2 days. Selected yeasts were then added to begin alcoholic fermentation; this lasted 10–15 days. The wine was racked from its skins and remained in stainless steel tanks until complete malolactic fermentation had taken place. 40% of the wine was aged in 225-litre French oak barrels for 6 months before blending and bottling.