100% Criolla Chica from 80 year old vines that are mixed between three parcels within the estate. A majority of the grapes are destemmed but 30% are kept whole cluster. Grapes are fermented separately depending on their parcel in 1,000- 2,000L concrete eggs. Fermentation is spontaneous without temperature control on the lees. Maceration lasts between 25-35 days with low extraction. The wine ages in concrete eggs for 6-7 months.