These grapes were discovered at altitude in some of Mendoza’s best terroirs, including the Agrelo and Vistaflores sub-regions. Vineyards are planted at high density in the foothills of the Andes Mountains, starting above 975 meters (3,200 feet), where the altitude and poor soil result in lower yields and a cooler climate for balanced wines. Grapes are handpicked, destemmed and manually sorted, with only perfectly ripe fruit contributing to Winemaker Didier Debono’s luscious Malbec blend. Cold maceration takes place in stainless steel tanks at 43 – 46°F for four to five days to extract aromatic precursors. Post-fermentation maceration lasts from 7 to 10 days, followed by malolactic fermentation. The wine is aged in French oak, followed by a period in bottle before release.