Syrah 50%, Petit Verdot 50%.
They practice low-intervention viticulture, avoiding the use of herbicides. The harvest is done manually and at night.
Each variety is vinified separately in tanks. First, the grapes are cooled in a chamber and carefully selected on a sorting table.
Afterward, gravity-fed vatting is performed, leaving some whole clusters intact.
The goal is to fully express the terroir with intense macerations while preserving the concentrated character of the Pago del Corchuelo vineyard.
Malolactic fermentation begins in stainless steel tanks and finishes in barrels, where the wine ages for 12 to 16 months. The barrels are French oak, with an average usage of four years.