We carefully select the grapes from our first and second Malbec lots, located at the bottom of our vineyards under a line of poplars that protect them from the winds. The grapes are chilled to 5°C. The bunches are sorted on a conveyor, destemmed and crushed. Fermentation in stainless steel tanks begins at 18 ° C to reach a maximum of 26 ° C until the wine is dry. Our main objective is to achieve maximum varietal expression, both in smell and taste: red and black fruits, natural acidity and soft tannins.