The grapes are grown in a specifically limey patch of a plot in the drip irrigated vineyards in Gualtallary, located in one of Argentina's most outstanding vine growing valleys: the Uco Valley. Gualtallary is situated at 1,350 metres above sea-level in the highest vine growing zone at the foot of Tupungato volcano, one of the highest peaks in the Andes. This zone is characterised by its combination of altitude, alluvial soils, sunny days, low rainfall and wide temperature ranges. The diurnal temperatures here oscillate between 35°C and 17°C, creating long, slow ripening periods, concentrating the flavours in the fruit.
Carefully selected, whole grapes with their stalks were placed in the cement egg, without crushing, in order to create an alcoholic fermentation inside the grape, known as carbonic maceration. After the fermentation was complete, the grapes were pressed and the wine extracted was combined with the free-run juice. The egg was refilled and the wine remained in it for at least six months. The bottling took place directly from the egg to the bottle, without any intervention to stabilise or filter the wine.