100% Bequignol (a grape originally from Bordeaux). The grapes are foot stomped and then macerated and fermented in concrete for 30 days.

The "Parral" is made from old Pergola vines from a vineyard planted in the early 70's, in Tupungato. This is a cofermentation of Malbec, Bonarda, and Cabernet Sauvignon, which ferment from native yeasts in cement eggs and then age for two winters in old barrels. This is a style of red wine commonly...