The Trousseau grapes come from the traditional vine growing sites of Allen and Ing Heuergo in the province of Rio Negro, Patagonia, approximately half way between the Andes Mountains and the Atlantic Ocean. Situated on the 39° latitude south, the sunlight exposure is more intense than northern areas, but at this latitude the nights are much colder. 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 low-yielding vines were planted at the beginning of the 1970s and they are ungrafted allowing for complete interaction between the silty soils and the vine. The vines are cultivated naturally following organic principles resulting in wines that are expressive of the terroir and their varietal characteristics. The grapes are handharvested once they have reached optimal maturity. The long-forgotten variety of Trousseau is a dark skinned variety that originated in the Jura, France and is a synonym for Bastardo.
The grapes were carefully sorted and selected. The fruit, of which 30% was kept as whole-bunches, was fermented in small French oak vats with indigenous yeasts at temperatures of 26 to 28°C. The wine was aged for a further eight months in French oak before being bottled without being fined or filtered.