This wine comes from mountain vineyards in the GI Los Chacayes in the Uco Valley. The vines grow at 1,150 meters above sea level on sandy soils supported by a subsoil of river stones and gravel.
 The grapes are destemmed and transported naturally by gravity into small concrete containers, where fermentation takes place with native yeasts at temperatures between
 The extraction takes place at temperatures between 26°C and 28°C. To ensure a slow extraction, a very gentle technique is used to control the cap of pomace. The wine is then aged for 16 months in French oak barrels.