Whole bunch fruit undergoes semi-carbonic maceration for 6 days; fermentation over 20 days with wild yeasts in a large raw concrete egg with no skin contact – thus the delicate pale garnet colour. The wine spends 6 months on its lees and 8 months in bottle before release. This is simply one of the prettiest red wines we have ever tasted with swathes of tantalising red fruits throughout the tasting experience, bags of crunchy red apple skin character and staggering length. It completely flies in the face of what most people would expect from Argentina – a joy to taste and drink.