"A blend of handpicked muscatel variety grapes undergo the winemaking and fermentation process before entering copper stills to be refined in single batches. We use only the two most aromatic grapes of the permitted varieties in Chilean pisco: 50% Muscatel of Alexandria and 50% Rosé Muscatel. After resting for at least 60 days in stainless steel, it is bottled immediately, never touching a single barrel."