Grapes sourced from our high-altitude vineyards in the Gualtallary GI, Uco Valley, Mendoza, located at 1,400 meters above sea level, where calcareous soils predominate. We do not use herbicides or systemic products, ensuring an agroecological approach to vineyard management.

The grapes naturally flow by gravity into small concrete eggs, where fermentation takes place with indigenous yeasts at temperatures between 24º and 26ºC, using 50% whole clusters and 50% destemmed grapes. We use an infusion method to achieve minimal extraction.

Aging continues in concrete eggs for 8 months. After this period, the wines are bottled without added sulfites, unfiltered, and unstabilized.