The grapes for this wine are grown separately on high rolling vineyards near Mendoza, on beds of alluvial gravel and ironstone with some clay - this soils retains the water and nutrients vital for vineyards in this hot and arid wine region. Fermented on the dark grape skins with regular pumping over and some use of rotary fermenters, this makes a lush, soft and naturally jammy modern red with good balance of acidity and tannins.