The grapes were harvested in February from the NORTH 2 and CERRO 8 plots, the latter on rocky soil 120 meters above sea level, and the other on the lower slopes of Cerro del Toro, where the soil has a clay loam texture, with the presence of gravel.

 

Once the fruit entered the cellar, the clusters were destemmed and the must underwent cold prefermentation maceration for 24 hours. Alcoholic fermentation was activated in stainless steel tanks with selected yeasts and after 12 days the pomace was pressed. During the maceration (at 24°C), two gentle pump-overs and daily stomping were carried out.

 

The wine was sent to stainless steel tanks, where malolactic fermentation and subsequent aging took place. 10% of the wine rested in second and third use French oak barrels.

 

It was bottled in December 2021, with natural stabilization and light filtering to preserve all its potential, so natural sediments can be found in the bottle.