AltaCima 6.330 refers to the height of the Parinacota Volcano that is part of the Andes mountains overlooking the vineyard. The vineyard is situated at the mouth of the transversal valley of the Lontue river. The soil is muddy and clayey and rich in volcanic ash. The climate is semi-arid Mediterranean.
There was a cold maceration for 6 to 8 days at 6 degrees. Alcoholic fermentation was in steel tanks, took nine days, at 27 to 34 degrees. Afterwards the wine was left to macerate for 15 to 20 days.
This wine was imported by Sydamerikaviner HB.
This wine received 93 points at the International Wine Challenge 2006, held in London.