The grapes come from our state located at 1,000 meters above sea level in Luján de Cuyo. Through precise management of the vineyard, with daily pruning and thinning, we achieve low levels of yield (1.5Kg. – 3.30 pounds per plant) and concentrate the expression of the terroir of the vat. The harvest is done manually, during the first days of April. (fall of the southern hemisphere), when the ivas have reached their full maturity. In the winery after destemming, a low temperature pre-fermentation maceration is carried out. Alcoholic fermentation takes place in French oak barrels and then a long maceration with grape vines for 10 days. Aging of 12 months in French oak implies the completion of the malolactic fermentation. Finally, an organilepric analysis determines when the right time for bottling arrives.