The Pipeno wines are elaborated in the Chilean most traditional way.

That is to say the harvests are trampled and removed from their clusters manually over a “zaranda” and then vinificated in a lagar (opened tank).

 

The juice is then kept in “pipas”, hence the name of Pipeño.The wine is only made from the juice of this maceration.

 

Besides the Pipeños produced by himself, Louis-Antoine developed activities with local growers as producers of pipeños.