Malbec and Cabernet Sauvignon were hand-picked during the first fifteen days of April, when anoptimal grape maturity was reached. They were carried to the winery in boxes to minimize damage and kept at 10°C for 24 hours. Clusters were classified in sorting tables, destemmed and gravity fed into small concrete tanks. Spontaneously fermented by the native yeasts of our terroir. During fermentation, regular punch-downs and pump-overs were done to facilitate aroma, color and tannin extraction from the skin to the juice. Malbec vatting lasted 32 days and 27 days for Cabernet Sauvignon. Malolactic fermentation occurred spontaneously in tanks. Then, 225 and 600-liter barrels were filled to begin with the aging process where it remained for 12 months, then, the wine was aged in barrels for a further six months. Finally, it was bottled and stored in the cellar before being released to the market.