75% Malbec, 15% Petit Verdot, 10% Tempranillo
Fermentation: Fruit picked in the morning Crushed and sent it directly into small open top fermenters. Cap was punched down by hand two times a day unto dry. After pressing wine was transfer to barrels to complete primary and Malolactic fermentation.
Aging: 36 months in 58% French Oak and 42% American Oak. (20% was new French Oak)