Produced in the province of Catamarca at 5,249 feet above sea level. Unfiltered, it is intense and full (dry matter extract 34 g/l). Grapes are harvested by hand in small boxes and then fermented at 27 - 28 degrees centigrade for 8 days. A further 2 days at 29 - 30 degrees is allowed. It is later racked but not filtered. Mr Edgardo Ibarra is the winemaker.
