A blend of Malbec, Bonarda and Semillon grapes, harvested by hand. Careful, double sorting process, before fermentation. Malbec and Semillon grapes are harvested early and co-fermented, in order to soften the tannins, enhance the aromas and have more complexity on the nose. Bonarda is vinified separately before the final blend, which is done a couple of months before bottling in order to keep the freshness of each one of the components. Fermentation takes place in separate stainless steel tanks, at a temperature between 24-26°C, for 10 days. Only indigenous yeasts are involved in the process. Each tank is tasted three times a day to determine what is needed. The wine is then aged for a minimum of 9 months in concrete vats. No oak aging.

— Producer Note