Allowed to ripen under heavy canopy, fruit purity is kept while allowing rich flavours to develop over a prolonged period. Less than a week before picking, a small section of vines had their leaves removed above the bunch-line to develop the stalks for structure from the whole-bunch maceration to come. A whole-bunch portion was fermented at the bottom of the tank to bring vibrancy and structure to the dark Malbec fruit, while yeast was chosen to promote the wine’s aromatic purity and expression of black fruit notes. Development in heavily toasted French oak for only four months allowed the fruit to balance soft mouthfeel. Clarified, then filtered and bottled.