The grapes were harvested on February from the SUR 2, SUR 4 and SUR 10 plots, planted in the coldest sector of the vineyard at the foot of Cerro del Toro. The soil where this pinot noir grows has a silty loam texture, with the presence of calcium carbonate and metamorphic rocks. The plant clones are 667, 777 and 115.

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Once the fruit entered the warehouse, 80% of the clusters were destemmed and the rest remained with the stem. The must was subjected to a cold pre-fermentation maceration for 72 hours, and then alcoholic fermentation was activated in stainless steel tanks with selected yeasts. After 10 days the pomace was pressed. During the maceration (24 to 26°C), closed pumping over and gentle stamping were carried out to control the extraction of aromas and flavors. The wine underwent malolactic fermentation and had brief contact with lightly toasted American oak at the beginning of its ageing.

 

It was bottled at the end of June 2022.