The grapes are grown at an altitude of 1,100 to 1,400 metres above sea-level in the Uco Valley. At this elevation, the days are warm, but the nights are cold. This daily diurnal temperature range is excellent for the production of quality grapes; the nightly cooling-off extends the ripening period, allowing the grapes to develop rich varietal characteristics while retaining balancing acidity. The vines have an average age of 15 years and are trained according to the Vertical Shoot Position method (VSP). They are grown in rocky and limestone soils. Matias Riccitelli is moving towards organic management in the vineyard and the grapes are hand-harvested when they have reached optimal maturity.
The grapes were carefully selected. 50% of the fruit was vinified as whole bunches and 50% of the grapes were destemmed. Fermentation took place with natural yeasts at controlled temperatures of 25 to 28°C. During fermentation twice daily pigeage or cap punch downs took place to extract flavour, colour and structure. The wine was matured in small concrete vats to retain the purity of fruit and was bottled without fining or filtration.