Ceniciento is made 100% from Cabernet Sauvignon grown in the Cauquenes neighbourhood of the dry inland area of the Maule Valley, known as the Secano Interior. This Guzmán family vineyard is located 35 kilometres from the coast. The soils are granitic with a high presence of quartz. The vines are 25 years old and VSP-trained. The grapes for this vintage were harvested on 22 March, when they had reached optimal phenolic ripeness.

This wine was vinified in a 5,000-litre stainless-steel vat. The grapes were destemmed and selected, and some of the grapes were slightly crushed to gently release their juice. Then they underwent a five-day cold maceration. The alcoholic fermentation was carried out with native yeasts from the vineyard. Brief pump-overs were used to homogenize the contents of the vat, extract tannins and colour and provide the yeasts with what they need. The temperature was controlled so as not to exceed 25°C-26°C (77°F-79°F). Once alcoholic fermentation was completed, the wine was left in contact with its skins and pips for an additional ten days. Then the wine was racked off and the solids were pressed and the press wine was blended with the free-run wine. The wine was then racked into used 400-litre French oak barrels, where it aged for a total of 10 months.

4,900 numbered bottles were made.