The grapes were harvested in March from different plots of the vineyard, some on stony soil 120 meters above sea level, and others on the lower slopes of Cerro del Toro, where the soil has a clay loam texture, with presence gravel. The plant clones are 717 and 474.

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Once the fruit entered the cellar, the bunches were destemmed and the must underwent cold prefermentation maceration for 24 hours. Alcoholic fermentation was activated in cement tanks with selected yeasts and after 12 days the pomace was pressed.

 

During the maceration (at 24°C) two pumpovers and a daily trampling were carried out. Half of the wine was sent to French oak barrels, where malolactic fermentation was carried out, and completed a 12-month aging. At the end of that year, the mixture of wine aged in cement and oak was made.

 

It was bottled in June 2021, with natural stabilization and gentle filtering to preserve all its potential, so natural sediments can be found in the bottle.