100% Malvasia from 90 year-old vines from El Zampal, in Tupungato; soils here are clay and sandy. Grapes are destemmed, macerated for 90 days and aged for six months in 225L French Oak Barrels.

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...