The grapes were de-stemmed and crushed without the addition of sulfur prior to the pressing, no maceration was done. The wine decanted at low temperatures for 48 hours before racking. Fermentation and ageing took place in 1000 liters used oval oak vat, 7th year old 2000 liters oval vat of eastern Europe oak and  3000 liters oval vat of eastern Europe oak.  

The indigenous yeast alcoholic fermentation was done in less than three months and malolactic fermentation was complete. The ageing process was done with no sulphur for 12 months, on the lees with no bâttonage, followed by 6 months in stainless steel.

'Impressive with closed and austere aromas of flint. The palate is chiseled, medium-to-full bodied, incisive and textural, with mineral driven phenolic tension. It slowly unfolds in the glass, gaining depth and complexity. Sourced from vines planted on granite in Melgaco.'