Upon arrival at the winery, the grapes were destemmed and pressed into stainless steel tanks and inoculated with selected yeasts. They were then co-inoculated with selected lactic acid bacteria for malolactic fermentation. The wine was left to macerate for an additional 7 days for structure and longevity. At the end of malolactic fermentation the wine was devatted and pressed, separating press fractions according to quality. Ten percent of the final blend was aged for 12 months in new French oak barrels.  The wine was finally blended, filtered and bottled. A total of 15,800 cases were produced.

Almahue has traditionally been recognized for the quality of its Carmenere, being part of the well-known Peumo sub-appellation. Yields average 10 tons per hectare (4 tons per acre). Warm days and cool nights during the season. Average summer temperatures are 21.8ºC and 10.8ºC in winter. The diurnal oscillation in March is 17ºC. The year 2022 was a warm year, characterized by high temperatures during the ripening season. The grapes were harvested by hand in the first half of April.