Martin made this Torrontés with the intention of showing a different face of the variety. First, the skin contact adds a twist that is not often seen with this variety, and second, this is a particular clone of Torrontés that delivers more citrus than floral aromas like one would find in the traditional Torrontés clone. Plus, the concrete aging leads to a more a texture but still fruity palate. The grapes for this wine were sourced from the same vineyard as the ‘Bonjolais’ (La Arboleda) in Tupungato. The vines are trained in a high-wire pergola system, which keeps the grapes cool and out of too much direct sunlight in the intense Andean climate.
The grapes were hand harvested and then placed in a stainless-steel tank for spontaneous skin-contact fermentation. After one month, the wine was pressed off the skins and was sent to a concrete egg for four months of aging. It was bottled unfined and unfiltered and with a small dosage of sulfur.