VIK created a space at the heart of the native forest surrounding the vineyard, where the fermentation took place using the barroir technique. The ‘barroir’ concept was born out of barrels made out of new imported French oak being toasted with wood from fallen oaks on the vineyard, enabling VIK to make and toast personalised barrels in their own coopery. The wine was aged in seven amphorae (three to allude to the universe and four to planet Earth). Five of them contained Cabernet Franc, one Cabernet Sauvignon and one Carménère. The amphorae were arranged to emulate an ancient sundial, allowing the wine to unfurl its full potential in alignment with the stellar rhythms and telluric energies of the earth’s electromagnetic fields. The oval shape of the amphorae has been designed to adjust for the movement of the Earth, and the thermal range and atmospheric pressure, stimulating the wine into a continuous circular motion to achieve maximum expression. Being harmoniously positioned to create a Mandala, the light and shadow of day and night passed through the amphorae, in accordance with the cycles of each season, harnessing their energy. The amphorae were made by local craftspeople using techniques inherited from the generations who passed on their trade. Produced from clay extracted directly from the terroir at a depth of more than six metres, along with kaolinite, the micro-oxygenation imbues mineral notes, aromas and flavours of Millahue.