The Malbec grapes are sourced from two mountain vineyards, both planted more than 50 years ago. The grapes are hand-harvested into small lugs, hand-sorted, crushed and cold-macerated at the winery for four days. The wine is then fermented at controlled temperatures with native yeasts in stainless steel for 15 days and inoculated with the winery's own malolactic organisms. After this it is aged for eight months, partly in French barriques and partly in stainless steel. The end result is a wine with a rich bouquet, lively mouth-feel, lingering flavors of red and black berries with undertones of black pepper and vanilla, and a velvety texture throughout.