Bonarda comes from Vistalba, Luján de Cuyo, from a century-old vineyard trained in vertical trellising, planted on loamy-clay soils with a well-draining rocky subsoil. This variety is uncommon at high-altitude sites and naturally yields low production for its age. In our vineyards, we follow an agroecological approach, avoiding herbicides and systemic products to ensure sustainable viticulture.

The clusters are destemmed, and the grapes are naturally transferred by gravity into small concrete vessels. Fermentation occurs with indigenous yeasts at temperatures between 26°C and 28°C. A gentle cap management technique is used, allowing for a slow and delicate extraction.