100% hand picked grapes are completely destemmed and then partially crushed. As a consequence, some berries remind untouched providing carbonic maceration character to the wine. Must is cooled immediately after crushing in order to maintain flavors and aromas, by reducing the level of SO2 needed. Carbon dioxide gas is dispersed over the must to prevent oxygen from being in touch with the juice. 48-hour cool pre-fermentation maceration is performed to extract primary flavors and color. Alcoholic fermentation takes place in temperature controlled tanks, for a period of 10 days and at 22°C with peaks of 28°C.

In 1997, the Claro Group from Chile decided to expand its wine business into Argentina to continue the group’s tradition of producing world-class wines. The conditions in Argentina’s Mendoza region contained the ideal and unique terroir which allow winemakers to fulfill their dreams of creating sophisticated and immaculately structured wines.

The Claro Group’s first investment in the Argentine was to acquire the Ugarteche Estate. The estate encompassed approximately 140 hectares (346 acres) of old Malbec and Chardonnay vines, a requisite for producing a deep and balanced wine in the short term.

The following year, the expansion continued and Tupungato Estate was obtained. The newly bought estate aided in giving the winemakers of Doña Paula a multi-faceted platform to work off. The underlying conditions showed a remarkable potential for delivering fresh, aromatic wines with high acidity, which were perfectly suited for short-cycle varieties. It took two years for the planting process to be completed, while concurrently the construction of a state-of-art winery commenced.