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 made in the most mountainous and traditional viticultural areas of Argentina, rustic, and yet full of character.