The grapes come from the vineyards of IG Gualtallary in the Valle de Uco in Mendoza, which are located at 1,400 meters above sea level and have predominantly calcareous soils. No herbicides or systemic products are used.

 The grapes are fermented with native yeasts at temperatures between 24°C and 26°C, with 50% of the grapes fermented whole and 50% destemmed. Infusion is carried out, resulting in minimal extraction. The wines are then aged in concrete eggs for a period of 8 months. Afterward, they are bottled without the addition of sulfites, fining, or stabilization.