The grapes were separated from the stems. Fermentation occurred naturally with indigenous yeasts in egg-shaped cement containers at around 24°C. The wine remained in contact with the skins for two months, then was pressed and returned to the egg-shaped containers. The unique shape of the containers keeps the liquid in constant motion, ensuring consistent temperature and keeping the lees suspended. This process results in a wine with enhanced character and fullness on the palate. The wine was aged for 12 months in the same container to preserve its pure, authentic character without any influence from other sources such as oak from a different region.

This wine is highly aromatic, with intricate notes of thyme, oregano, spices, and a hint of earthiness enveloping the fresh black fruit. It has an edgy, explosive, vibrant palate with layers of minerality and a beautiful texture that extends to a long finish.