With this wine, Martin wanted to showcase the vibrant, fresh, and fruit driven side of Malbec. The fruit is grown at 3800 feet in Tupungato, one of the biggest departments in the Uco Valley with a diverse array of alluvial soils, crossed by many rivers and river beds. Wines from Tupungato tend to have very expressive aromas because of the sun exposure, and yet they are lighter bodied with much more skin and bone than muscle with an austere mid palate, depending on the soil composition.
Grapes are hand picked and then brought into the cellar for spontaneous fermentation. About 80% of the grapes are de-stemmed and sent to stainless, along with the remaining 20% whole clusters. Cold maceration takes 20 days, with one soft punch down per day. When alcoholic fermentation is complete, the wine is pressed off the skins and sent to concrete tanks for one year of aging. It is gently fined and filtered to preserve freshness and bottled with 75 ppm sulfur.