A must (fermentation starter) is prepared in the lots where the grapes are harvested. The grapes are collected in 18 kg plastic crates and undergo double selection on a conveyor belt. The grapes are destemmed and 85% of the Malbec grapes are crushed, while 15% are left as whole clusters with stems. Both grapes are fermented and take place in stainless steel tanks with a 15% bleed-off to concentrate tannins and polyphenols. From crushing and the beginning of fermentation, extended pump-overs are performed at low temperatures, typically 4 to 5 times per day. Once the wine reaches 5 degrees Baumé, only punch-downs are carried out to avoid generating sediment and to maintain the characteristics of this fermentation. The wine is then stored in barrels with 1 degree Baumé to complete the fermentation process.