Cacique Maravilla is located in a small town called Yumbel in the Bio Bio Region. We work Dry Farmed Agriculture. It has 76 Hectare, 16 hectare are Vineyard and the remaining , we plant wheat, grains and grasses for winter food, for our animals (cows) We also have fruit trees (cherries, oranges, almonds , walnuts, apples and others), chickens and sheeps and vegetable gardens to look over in the farm. In all the work we do, we stand for Zero chemistry in the land and the cellar, we plow with horses and the Cabernet Sauvignon with tractor, all the rest is mechanical control of weed, pruning and harvest. We pick the grape, we destem and the juice and skins go into open fermentation vessels. Depending on the climate, spontaneous fermentation can start between 2 and 4 days. Then the punching-down takes place for 10 to 15 days, twice a day. Once fermentation is complete (dry wine), we transfer to tanks for resting and decanting, we do not filter, we use no temperature control: zero intervention. Our Petnats are made with fermentation juices: we bottle while still having some residual sugar and put the caps on, without disgorging. Our Orange wine has around 2 months of skin contact. We are not Biodynamic nor Organic certified. We believe in the Land, in Nature, in working in traditional way. This Vineyard was planted in 1776, I am the 7th generation repeating this work and happy to not change a comma.