The Malbec grapes arrived at the winery in the early morning after being mechanically harvested. The grapes were separated from their stems and after a gentle pressing, the must was transferred with the skins and seeds into stainless steel tanks to begin fermentation. The fermentation lasted for 7 days, at a temperature of 25°C. After the fermentation was complete, the wine was transferred to a storage tank and the skins were gently pressed into the same tank by a pneumatic press in order to begin malolactic fermentation, which is intended to stabilize and soften the wine. After malolactic fermentation, the wine was racked from its fine lees. The wine then matured with French and American oak wood for 3 months