The Malbec grapes are cultivated according to biodynamic methods in the highly prestigious vineyards of the Uco Valley, at an altitude of 1050 metres. Following the harvest, the Malbec grapes ferment spontaneously with indigenous yeasts in concrete vats for around 25 days, at a temperature averaging 25 degrees. Following natural malolactic fermentation, the wine is aged for 18 months in French oak casks. The wine is subsequently bottled and left to rest for a further 6 months before being ready to drink.
The ruby-red colour is complemented by an intense nose, marked by expressive red fruit aromas, combined with hints of plum, black cherry and mint. The fine tannins are perfectly integrated within a velvety texture, leading to a fruity, slightly mineral finish.