While the main Casa Lapostolle winery is located in Cunaco, Clos Apalta has its own facility in the vineyard. This is a gravity-fed winery built on seven levels into the mountainside. The roof of its circular vat room is inspired by the staves of a barrel.
There are 60 hectares (150 acres) planted in an ampitheater between 150 and 300 meters altitude. There are also multiple soil types – these and the differences in elevation give many different microterroirs. The oldest parcels were planted between 1915 and 1920 from stocks imported from France at the turn of the century.
The flagship wine of the same name is hand harvested at night from the best plots and is usually made up of roughly two-thirds Carmenère. Merlot and Cabernet Sauvignon are the principal secondary components, and some vintages will have a dash of Cabernet Franc or Petit Verdot. Clos Apalta is fermented in large oak vats before aging in new oak barrels for around two years.
The other wine, Le Petit Clos, was introduced with the 2014 vintage. Cabernet Sauvignon is the primary ingredient, though the proportion has varied in the first few vintages between 40 and 95 percent. Fruit from the Apalta estate may also be used for other wines in the Casa Lapostolle portfolio.