Originating from two of our best regeneratively grown Cabernet Sauvignon vineyards, located on the high terraces of the Andes in Luján de Cuyo and the Uco Valley. The grapes from each plot are destemmed and gravity-fed into tanks. A gentle maceration takes place for 3 to 4 weeks, with punch-downs and pump-overs. Subsequently, malolactic fermentation is carried out. A blend of plots is made and aged in oak barrels for 12 months, using barrels of both first and second use to preserve the freshness and purity of the fruit.