From the Mingre estate, in the dry-farmed secano interior of the Maule Valley, from vines planted in 1945 covering 0.5 hectares.
 
With an opaque red color of medium intensity, the wine has subtle notes from its evolution in the bottle, presenting a very complex nose with aromas of nuts, cinnamon, and dried red flowers. The palate has a very silky texture with piercing acidity and an endless finish.
 
Whole-cluster pressed, barrel fermented, without added sulfites, and with native yeasts. In barrels with 8 previous uses, the wine underwent various processes and techniques, spending the first year under flor, then 2 years of oxidative aging, and the final year was spent in barrels that were topped off, finishing the aging process with less oxygen.